Eighty years ago and five generations past, the Hernandez family arrived at the village of El Diamante in Huila, Colombia, in search of fertile land to plant the first seeds of the Los Nogales farm. As the family and the farm grew, one individual's passion and dedication became particularly evident; Ricaurte Hernandez, the youngest of eight sons. Born on the farm in 1952, Ricaurte soon realized his passion for specialty coffee and became one of the most renowned producers in Colombia. Over the years, Ricaurte worked tirelessly to produce and innovate specialty coffee in the area, showcasing the potential of the land in Huila. His dedication culminated in 2005 when Los Nogales was awarded first place at the Colombian Cup of Excellence competition, solidifying Huila as a nucleus for specialty coffee.

Harvesting is done by a team of 30 collectors who hand-pick the coffee cherries at perfect ripeness. Upon arrival at the mill, the coffee is cleaned, pulped, and sorted for quality. Special care is taken throughout these processes to ensure the coffee remains sterile, which is critical for the next stage: fermentation. Pulped coffee is separated into tanks where fermentation begins with Lactobacillus yeasts. This fermentation lasts for 190 hours, and using small fermentation tanks allows for close monitoring of temperature and quality to ensure excellent fermentation. This "lacto fermentation" synergizes to create a coffee with mind-blowing tropical flavors, complex acidity, and candy-like sweetness, while also breaking down the remaining mucilage on the coffee beans to create a "clean" cup. After the fermentation stage, the coffee is fully washed before being spread out to dry under close monitoring.

This special process results in a coffee with an astonishing flavor profile. It features tropical flavors reminiscent of pineapple, complex acidity like that of peach, and a candy-like sweetness akin to strawberry. These flavors harmonize beautifully to offer a clean cup.

Coffee Review レビュー（公式ページ）

Blind Assessment
Tangy-sweet, fruit-driven. Muscat grape, strawberry yogurt, dark chocolate, maple syrup, candycap mushroom in aroma and cup. Tangy, juicy acidity; very full, syrupy mouthfeel. Dark chocolate and muscat notes are front and center in the resonant finish.

Bottom Line
A complex, sweet-tangy-savory Colombia anaerobic that’s as rich as it is high-toned and juicy, covering all sensory bases in both aroma and flavor.