BOB BLACK ANGIE HERNANDEZ - Filter

About This Coffee

Located in the Bruselas Mountains, Huila district of Colombia, Los Nogales Farm is a sanctuary for exotic coffee varieties and a hub for innovation and research in coffee production and wet processing techniques. From harvesting to fermentation, Los Nogales continuously advances coffee cultivation methods. In 2024, the farm’s owner, Oscar Hernandez, and his team visited top farms in Panama to learn new methods of soil and tree management. Inspired by this journey, they built a low-light room to enhance natural drying by controlling light, temperature, and humidity, thereby improving flavor profiles. Los Nogales currently oversees three farms: Los Nogales (the original innovation-focused farm), Finca Nahui (a small 4-hectare farm with traditional varieties), and Finca Neblina (a former avocado farm now developed for gesha and other exotic coffees). Ripe Yellow Colombia cherries are disinfected in treated water after harvesting, with low-density fruits removed. The beans are then immersed in water at 80°C for 1 minute, followed by immersion in water at 15°C for 3 minutes to stimulate glucose release and eliminate microorganisms. The beans are pulped without water, and a custom depulping mechanism extracts the juice rich in yeast and sugars. The collected juice, along with the coffee and a pre-fermentation agent, is placed in a sealed tank for a 120-hour fermentation process. During this time, microorganisms break down sugars and other compounds, enhancing the final coffee flavor. After fermentation, the coffee is sun-dried for approximately 15 days.