Colombia Los Nogales

If you’re calling in summer like we are, this limited release is exactly for you! After the success of our Christmas edition, we’re returning to Los Nogales farm and Oscar Hernández. The lot called “Valley” is an intensely processed, boldly flavoured coffee that still retains incredible harmony and balance. Simply put, it’s a fruit-forward experience you won’t miss in the cup.

Tropical smoothie on filter and espresso

Thanks to precisely controlled fermentation, this Caturra offers two fascinating faces:

• On filter: A sweet, yogurt-like coffee with notes of pineapple, mango, mandarin, and kiwi, rounded off by delicate cocoa in the finish.

• On espresso: A juicy and aromatic cup with brighter acidity of pomelo and green apple, reminiscent of sour fruit candies and cocoa nibs.

Los Nogales: Where tradition meets biochemistry

Los Nogales farm in the Huila region is one of the most progressive farms of today. Oscar Hernández, a third-generation farmer, builds on the successes of his father, a Cup of Excellence winner, but goes even further.

• Scientific approach: Oscar employs a biochemist, an agricultural engineer, and a microbiologist on the farm. Together, they define the farm’s three pillars: Terroir, Genetics, and Innovation.

• Sustainability: They treat the soil with respect and, through sustainable farming practices, aim to keep the farm in excellent condition for future generations.

The precise “Fermented Washed” process step by step

The exceptional profile is the result of a complex technological process:

1. Thermal shock: The beans pass through water at 80 °C for 20 seconds, followed by rapid cooling. This process pasteurizes the beans and breaks down sugars for a more intense flavour.

2. Addition of “Mosta”: Juice pressed from the skins of the coffee cherries (mosto) is added to the depulped beans, bringing higher fruity sweetness.

3. Four-day fermentation: Similar to sourdough bread, Oscar used pre-ferments here, creating the coffee’s distinctive yogurt-like character over the course of 4 days.

4. Sun-drying: The whole process is completed with 15 days of slow drying in the sun, which stabilizes the flavour profile.