Origin
Country
Colombia
Region
Huila
Coffee grower
Oscar Hernández
Farm
Los Nogales
Altitude
1650-1850 m.a.s.l
Oscar Fernando Hernández, an industrial engineer and former naval petty officer, is the youngest of Ricaurte Hernández's sons and is currently the one who leads the family project.
In Los Nogales the harvested coffee cherries are first cleaned and then go through a very delicate fermentation. Bacteria and yeast which are collected naturally from the cherries were extracted and cultivated in the lab, then are later added in during the fermentation process. They controlled the fermentation temperature and monitored the activity of bacteria/yeast with the help of a microscope in the process to determine the best point to stop the fermentation. This will also allow the mucilage to be removed efficiently at next stage, reducing the amount of water used in washing the beans. They will also separate and recycle the by-products in the process, turning them into fertilizers.
In addition to producing coffee, Los Nogales is more like a coffee research and innovation center, providing new visions for the coffee industry. They produce high quality coffee with applied science and technology, and putting a lot of effort in environmental protection at the same time.
Processing
Double Anaerobic Washed
Variety
Yellow Typica
Description Process
Bacteria and yeast which are collected naturally from the cherries were extracted and cultivated in the lab, then are later added in during the fermentation process. They controlled the fermentation temperature and monitored the activity of bacteria/yeast with the help of a microscope in the process to determine the best point to stop the fermentation.
Tasting note
Muscat Grape, Apple Wind, Passion Fruit, Maple Syrup
Processing
Double Anaerobic Washed
Variety
Yellow Bourbon
Description Process
Bacteria and yeast which are collected naturally from the cherries were extracted and cultivated in the lab, then are later added in during the fermentation process. They controlled the fermentation temperature and monitored the activity of bacteria/yeast with the help of a microscope in the process to determine the best point to stop the fermentation.
Tasting note
Honeydew, Strawberry, Mangosteen, Peach
Processing
Double Anaerobic Washed
Variety
Yellow Colombia
Description Process
Bacteria and yeast which are collected naturally from the cherries were extracted and cultivated in the lab, then are later added in during the fermentation process. They controlled the fermentation temperature and monitored the activity of bacteria/yeast with the help of a microscope in the process to determine the best point to stop the fermentation.
Tasting note
Green Apple, Passion Fruit, Orange, Peach