Ripe passion fruit, cacao nibs, hazelnut and red berries.
WHY WE LIKE IT
We love this coffee for its clarity and balance. It's fruity and sweet, with a medium acidity that adds brightness without overpowering the cup. Ripe passion fruit and red berries define the profile, contributing freshness and juiciness.
As it cools, notes of hazelnut and cacao nibs emerge, adding depth and a long, silky finish. It has a medium-to-full body, good structure, and a very clean cup. It's an expressive coffee, yet easy to drink and very versatile.
HISTORY
In the south of Huila, in the village of El Diamante de Bruselas (Pitalito), is Los Nogales: a farm that is part of the recent history of Colombian coffee.
Founded by Ricaurte Hernández, the first Colombian to win the Cup of Excellence, Los Nogales quickly became a symbol of excellence and rigor in coffee cultivation and processing. Ricaurte not only produced great coffees; he helped redefine the quality standard in the region.
In 2013, a tragic episode of violence ended his life on the farm itself. That moment marked a turning point for his family and for the history of the project.
Oscar Hernández, his son, had initially chosen a path away from the countryside and served several years in the Colombian Navy. But after his father's death, he decided to return home and take on the responsibility of continuing the family legacy.
What began as a commitment to preserving memory transformed into a profound quest to understand coffee from within. Oscar trained in microbiology and fermentation processes, developing an infrastructure on the farm focused on experimentation and technical control. Today, Los Nogales combines the tradition that made it a benchmark with a scientific approach that pushes the boundaries of cup profile.
More than a historic estate, Los Nogales is a project that speaks of continuity, resilience and evolution.
VARIETY AND PROCESS
Yellow Bourbon is a natural mutation of traditional Bourbon, characterized by maturing to a yellow color instead of red. This variation is not merely aesthetic: it typically expresses greater sweetness, a more rounded acidity, and more delicate and complex aromatic profiles.
At altitudes like those of Los Nogales (1,800 meters above sea level), the Yellow Bourbon develops a slow ripening process that favors the concentration of sugars and aromatic compounds. The result is a balanced structure, with defined ripe fruit and a rich, enveloping texture on the palate.
For this batch, the selection process begins in the field with hand-picking of exclusively ripe cherries. After an initial flotation to remove defects, the coffee ferments in cherries for 36 hours in bags, followed by a controlled oxidation phase of 40 hours.
The grapes are then pulped and undergo prolonged anaerobic fermentation, submerged in their own must for 210 hours at room temperature. The process includes four thermal shock sessions (80°C water followed by room temperature water) that help stabilize the profile and modulate the aromatic expression.
Drying is done 100% in the sun under a canopy for approximately 20–25 days, with controlled temperatures between 30 and 35 °C.
RECIPE
For filter:
20 g of ground coffee
340 g of water
Total time: 3' - 3'30"
Ratio - 1:17
We pre-infuse 60g of water for 30" to 45".
First pouring up to 140 g. near the bed and in spirals
Second pour up to 240 g (when the water from the first is almost filtered, but the bed hasn't dried out). Use up-and-down movements to heighten the pour and generate agitation while swirling again.
Third pour up to 340g. Poured near the bed, without height, in a spiral.
