Los Nogales, Typica Origins

MEET THE PRODUCER

Established in 1940 by patriarch Ricardo Hernández, Los Nogales is a storied coffee farm located on the hills of Pitalito, which strives to combine tradition with innovation in order to produce some of the best specialty coffee in Huila. Oscar and his wife, Concepción, welcomed eight children in that very countryside while building their dream—but it was the baby of the family, Ricaurte Hernández, who stood out as the one destined to take over the family business. Ricuarte was a born entrepreneur, in love with the land and obsessed with innovation. Together with his wife, Suldery, he set about building a bonafide coffee empire in Huila, one he hoped his own children would love and shepherd someday.

Today, the farm is stewarded by Oscar Hernández, a third generation producer who is following in his grandfather's footsteps and also championing his father's efforts. Like his dad, Oscar remains dedicated to modernization and innovative processing techniques. His own background in environmental management has led Oscar to emphasize sustainable farming practices at Los Nogales as well, helping to transform the farm into a modern, sustainable coffee powerhouse that will stand ready for the next generation of capable Hernández hands.

TRUST THE PROCESS

After being handpicked at peak ripeness, whole coffee cherries are floated to remove debris and lower density beans and then hand-sorted for good measure. Next, the cherries are de-pulped before being nestled into large, plastic bins alongside a lactobacillus yeast strain called RN21. Inside those bins, the coffee undergoes a whopping 190 hours of lactic fermentation. Finally, it is thoroughly rinsed with an eco-washer and then dried in a Guardiola for 64 hours, until optimal moisture content is achieved.

TAKE A SIP

The fermentation impact on this coffee is both expressive and delightful, reminding us of some of our favorite thermal shock experiments. The flavors are complex and the texture is creamy, coming together for a tasting experience not unlike a fruit smoothie packed with strawberries, banana, and several grates of orange zest.

Tasting Notes: Orange Zest, Banana Cream, Fresh Strawberry, Fruit Smoothie

Producer - Oscar Fernando Hernandez (Los Nogales)

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.