You may already be familiar with coffee from Oscar Hernández – it’s not the first time it has appeared in our offer. Over the years, it has become a true staple for us, continuously proving its uniqueness through its diversity of varieties and innovative processing methods. We also had the opportunity to meet Oscar in person during his visit to Prague as part of his European tour. He is not only an excellent producer but also an inspiring personality with an immense passion for coffee.
The Los Nogales farm is located in the village of El Diamante, near the town of Bruselas in the Colombian department of Huila. It is a family-owned estate with a long tradition dating back to the 1940s. However, the farm truly flourished under the leadership of Oscar Hernández, who built upon the legacy of his father, Ricaurte Hernández, winner of the prestigious Colombian Cup of Excellence in 2006. Ricaurte’s success put Bruselas on the map as a region with outstanding potential for producing specialty coffee.
Today, Oscar leads the farm with a clear vision – combining tradition, science, and sustainable farming practices. Working with a team of experts, including microbiologists, biochemists, and agronomists, he focuses on responsible soil management, the use of organic fertilizers, and waste reduction. Los Nogales has thus become not only a producer of exceptional coffee but also a hub of innovation, inspiring other farmers in the region.
Processing at Los Nogales is meticulous. Harvesting is done by hand, with only perfectly ripe cherries being picked, followed by further selection in water baths. Before fermentation, the cherries are disinfected with ozone to eliminate unwanted microorganisms. Each microlot follows its own unique processing protocol – sometimes fermentation begins with a thermal shock, other times through simple oxidation. To support fermentation, the sweet juice from coffee cherry husks (mosto) is often used, and in some cases, selected microorganisms such as lactobacilli are added. The coffee is then slow-dried, a process that can take up to three weeks, ensuring maximum stability and clarity in the cup.
Los Nogales works with a wide range of varieties. From the traditional Typica to modern cultivars like Castillo and Colombia, as well as rare and exotic ones such as Gesha and Sudan Rume.
Processing of Yellow Colombia
The process begins with a careful selection of only fully ripe cherries to ensure the best flavor and aroma. The cherries are then thoroughly washed with treated water to remove impurities and unwanted microorganisms. Next comes the “floating” stage – a density-based sorting method, where the healthy beans sink and the defective ones float.
The following step is a thermal shock, where the beans are alternately immersed in hot and cold water. This helps release sugars while also acting as a pasteurization step. Afterwards, the skin is removed, and the beans are placed into fermentation tanks together with mosto – the sweet juice extracted from pressed coffee husks. This addition enhances sweetness and enriches the flavor profile. Fermentation lasts for 120 hours, often with the help of starter cultures similar to those used in sourdough bread-making. Finally, the beans are sun-dried for about 15 days until they reach the ideal moisture content, allowing their flavor complexity to fully develop.
