Description
Grower: Hernandez Family, Acevedo, Nogales Coffee farm
Variety: Caturra
Region: Huila
Altitude: 1750 – 1950m
Process: Natural + Mosto Anaerobic
Cup notes: Tropical fruit, banana, rose, lime, tangerine, white chocolate, candy
Around 80 years ago, Ricardo Hernández and Concepción Castillo set out to settle on “Los Nogales,” a farm in Pitalito, Huila, with a dream to make a name in coffee history. In 1952, Ricaurte Hernández, their youngest son, was born. In 2005, their estate won first place in Colombia’s “Cup of Excellence” contest, thanks to the family’s dedication.
Ricaurte was a visionary, always looking for innovative practices in coffee cultivation and business. His life ended tragically in 2013 due to violence in the Colombian countryside, leaving a legacy of resilience and inspiration for coffee farmers across the country. After Ricaurte’s death, the family considered selling the farm, but Oscar Fernando, his youngest son, decided to honor his father’s legacy and took over the farm.
His dedication to sustainable practices and innovation, coupled with his experience in environmental management, has transformed Los Nogales into a modern coffee production center, producing high-quality coffee while emphasizing research, technological innovation, and environmental conservation.
What is the Mosto Anaerobic process?
The coffee undergoes an extensive 72-hour anaerobic fermentation in plastic tanks with lixiviates (from a Java fermented coffee), imparting an extra flavor kick.
The two-step drying process involves mechanical drying in a silo for 2 to 4 days at controlled temperatures to prevent over-fermentation, followed by 18 days of sun exposure. The beans then undergo a 30-day stabilization in GrainPro bags before the final milling.
What are lixiviates or mosto?
Lixiviates, or mosto, are by-products generated during the coffee fermentation process. These liquids contain microbial populations, including bacteria and yeasts. Utilizing lixiviates in the fermentation process helps reduce time and enhances the coffee, contributing to greater complexity and highlighting its flavors.
