MEET THE PRODUCER | Established in 1952 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. Ricardo 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. Ricaurte 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 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, the coffee cherries are floated for defects. Next, the lot undergoes Oscar's proprietary thermal shock protocol: after being subjected to water at 80 degrees Celsius for twenty seconds, the beans are rapidly cooled by being washed with cold water. After this, the coffee is placed in sealed plastic tanks alongside a pre-fermented liquid dough, which Oscar and his team collect from a previous lot of the same variety. This liquid dough contains preserved, native microorganisms which lend a uniqueness to the flavor profile of each coffee. After 96 hours of anaerobic fermentation, the coffee cherries are dried in mechanical silos for 2-4 days before finally being placed in GrainPro bags for stabilization, which lasts fifteen days. TAKE A SIP | Pimienta is a coffee variety which the Hernández family isolated at Nogales. It is almost certainly the descendant of an Ethiopian landrace and has a flavor profile very reminiscent of Sidra. As a variety, it toes the line between fruity and herbal really well, and that balance is expressed in this lot by the play between dried mango and eucalyptus. Florals like roses and citric, like citrus zest, we'd likely mistake this for a washed coffee if you served it to us blind. ___________________________________________________________________________ Origin | Pitalito, Huila, Colombia Producer | Oscar Hernández Farm | Los Nogales Process | Thermal Shock Natural Variety | Pimienta Elevation | 1750 - 1950 masl
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