This coffee is a Chiroso variety from El Encanto farm in Pitalito, Huila, Colombia, grown at 1650 meters altitude. Produced by Franky Hoyos in collaboration with Cata Exports. The processing method is yeast inoculated using blackberry and cacao fruit pulp, following a complex procedure involving 70-hour oxidation in bags, 60-hour anaerobic fermentation in barrels, thermal shock, yeast inoculation, 48-hour mechanical drying, and 15-day stabilization. The coffee features flavor notes of cherry, strawberry, chocolate milk, and raspberry ripple.
Based in London, Nostos Coffee is a micro-roastery inspired by the Greek word for "homecoming." Their philosophy is to create a sense of comfort and connection through coffee. They roast in small batches, focusing on quality and the unique story behind each bean, aiming to bring a taste of home with every cup.
