Colombia Los Nogales

Peach Yoghurt, Cocoa, Ondeh Ondeh

Finca Los Nogales is a family farm, or rather a company that combines tradition with innovation. It is located in the hamlet of El Diamante, just outside the town of Bruselas in the southern part of the department of Huila. The farm was founded by members of the Hernandez family around 1940. Its tradition and focus on growing the best coffee was then developed by Mr Ricaurte Hernandéz. After his death, it was unclear for a while what would become of this farm. About six years ago, however, the farm began to prosper under the stewardship of Oscar Hernandéz, Mr Ricaurte’s son, and is now a model for farmers throughout the area.

Science and passion – at Los Nogales, the focus is on innovation. The coffee world is constantly evolving and its connection with scientific knowledge is becoming more and more commonplace, or rather a necessity. Oscar therefore relies on the experience of a biochemist, an agricultural engineer, a microbiologist, as well as an experienced accountant and a very capable manager himself. The passion for what they do is not lacking in anyone, they pull together and if they have any differences of opinion, they take them as an asset.

Processing steps used:

1. Hand picking of cherries.
2. Oxidation – the cherries are piled into a larger mass and allowed to oxidize, the temperature in the flesh rises to 50 degrees. The oxidation time was 50 hours.
3. Washing and removal of floaters, disinfection of washed cherries with ozone.
4. Peeling the cherries.
5. Squeezing the juice out of the skins and mixing this liquid with the peeled grains in fermentation plastic barrels. Addition of the required acetic bacteria.
6. Fermentation for 144 hours.
7. Washing and drying for 20 days.

Area: Bruselas, Huila

Process: Extended Anaerobic Washed

Variety: Orange Bourbon

Altitude: 1600 – 2000 meters