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 also 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, whole coffee cherries are floated to remove debris and lower density beans and then hand-sorted for good measure. Next, the cherries are de-pulped before being nestled into large, plastic bins alongside a lactobacillus yeast strain called RN21. Inside those bins, the coffee undergoes a whopping 190 hours of lactic fermentation. Finally, it is thoroughly rinsed with an eco-washer and then dried in a Guardiola for 64 hours, until optimal moisture content is achieved. TAKE A SIP | The fermentation impact on this coffee is both expressive and delightful, reminding us of some of our favorite thermal shock experiments. The flavors are complex and the texture is creamy, coming together for a tasting experience not unlike a fruit smoothie packed with strawberries, banana, and several grates of orange zest. _______________________________________________________________________ Origin | Pitalito, Huila, Colombia Producer | Oscar Fernando Hernández Farm | Los Nogales Process | Advanced Variety | Typica Elevation | 1870–2000 MASL

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 also 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, whole coffee cherries are floated to remove debris and lower density beans and then hand-sorted for good measure. Next, the cherries are de-pulped before being nestled into large, plastic bins alongside a lactobacillus yeast strain called RN21. Inside those bins, the coffee undergoes a whopping 190 hours of lactic fermentation. Finally, it is thoroughly rinsed with an eco-washer and then dried in a Guardiola for 64 hours, until optimal moisture content is achieved. TAKE A SIP | The fermentation impact on this coffee is both expressive and delightful, reminding us of some of our favorite thermal shock experiments. The flavors are complex and the texture is creamy, coming together for a tasting experience not unlike a fruit smoothie packed with strawberries, banana, and several grates of orange zest. _______________________________________________________________________ Origin | Pitalito, Huila, Colombia Producer | Oscar Fernando Hernández Farm | Los Nogales Process | Advanced Variety | Typica Elevation | 1870–2000 MASL