Los Nogales - Christmas Candy

Origin | Pitalito, Huila, Colombia
Producer | Oscar Hernandez
Process | Advanced
Variety | Castillo, Typica
Elevation | 1870–2000 MASL

Tastes Like — Amaretto 🥃 • Bananas foster 🍌 • Figgy pudding 🍮 • Chocolate orange 🍊

MEET THE PRODUCER

Established by patriarch Ricardo Hernández in 1952, Los Nogales is a storied coffee farm located on the hills of Pitalito. Over decades, the Hernández family has combined tradition with innovation to produce some of the best specialty coffee in Huila. Ricardo and his wife, Concepción, welcomed eight children while building their dream—but it was the youngest, Ricaurte Hernández, who showed the drive and entrepreneurial spirit to take over the family business. Together with his wife, Suldery, he began shaping a coffee empire in Huila—one he hoped his own children would love and carry forward.

Today, the farm is stewarded by Oscar Hernández, a third-generation producer following in his grandfather's footsteps and championing his father's efforts. With a background in environmental management, Oscar emphasizes sustainable farming practices while continuing to modernize the farm and innovate processing techniques, ensuring Los Nogales remains a modern, sustainable coffee powerhouse for the next generation.

TRUST THE PROCESS 

This coffee is a blend of two lots from Los Nogales: 66% Nogales – Christmas and 34% Nogales – Typica Origins. The Christmas lot is Oscar’s adaptation of co-fermentation using red fruits, while Typica Origins is fermented with a lactobacillus yeast strain called RN21 for 190 hours. After fermentation, both lots are thoroughly rinsed and dried in a Guardiola until they reach optimal moisture content, resulting in a rich, dessert-like coffee with layered complexity.

TAKE A SIP

Together, these two lots create a tasting experience that is aromatic, slightly boozy, and delightfully dessert-like. It evokes childhood memories of smashing chocolate oranges at the kitchen table, while for adults it’s reminiscent of indulgent treats like hot chocolate spiked with amaretto. When enjoyed with cream and sugar, the cup transforms into a decadent dessert experience—think bananas foster or figgy pudding. Perfectly seasonal, this coffee embodies the warmth and joy of the holidays.

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.