In the roaster’s words
Los Nogales treats processing less like a final step and more like the centre of the work. This Typica lot was selectively harvested, floated, depulped, then taken through extended fermentation and multiple washing stages before slow drying under controlled temperature and humidity. Behind that precision is Oscar Hernández’s wider three-farm project in Huila, built around exotic varieties, soil health, environmental management and technical experimentation. At 1,870 to 2,000 metres in Pitalito, Los Nogales has become one of Colombia’s clearest examples of what happens when agronomy and post-harvest design are treated as one discipline.
Notes
Los Nogales Typica lot; selectively harvested, floated, depulped, extended fermentation, multiple washing stages, and slow drying under controlled temperature and humidity.
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