One More Thing:
This special coffee is made by Oscar Fernando, the youngest son of the Hernandez family, who continues to honour his father’s legacy through growing and harvesting using a range of innovative and sustainable principles at Los Nogales Farm.

Using a unique thermal shock treatment, freshly harvested coffee cherries are exposed to 80°C for 20 seconds to help expand the pores, and then rapidly cooled with water to enhance sugar development in the beans. These are then anaerobically treated for 96 hours before making their way to Australian shored to be roasted right here at Botany. Hot stuff!