The Legacy of Los Nogales Farm

Los Nogales Farm, nestled in the fertile and verdant mountains of Colombia’s largest corregimiento, Brussels, embodies the rich heritage of the Hernández family. The story began around 80 years ago when Ricardo Hernández and Concepción Castillo arrived from Nariño. Their love for the land and coffee has flourished through five generations, with each member contributing to the family’s esteemed reputation in the coffee world.

Ricaurte Hernández, the youngest son, born in 1952, was a visionary farmer who dreamed of raising his family with the values he learned from the land. His leadership and passion for high-quality coffee led the Los Nogales farm to win the prestigious “Cup of Excellence” in 2005, establishing it as a beacon of excellence in the coffee industry.

Tragically, Ricaurte’s life was cut short in 2013 by violence that plagues the Colombian countryside. Despite this, his legacy continues through his children, particularly his youngest daughter, Angie Hernández, who at just 24, is revolutionising the role of women in coffee farming. Angie, an industrial engineer, leads the family business’s laboratory, experimenting with fermentation systems to enhance coffee quality.

Meticulous Coffee Process

• Selective Picking: Only the ripest coffee fruits are handpicked to ensure superior quality.
• Cleaning and Disinfection: The collected fruits are cleaned and disinfected using treated water to remove impurities.
• Density Selection with Water: Beans are submerged in water to separate high-quality beans from defective ones based on density.
• Thermal Shock: Beans undergo thermal shock, alternating between hot and cold water, to release glucose and eliminate microorganisms.
• Pulping and Adding Sugars: The beans are pulped and sugars from the coffee husks are added to enhance flavour and fermentation.
• Fermentation for 120 Hours: Beans ferment for 120 hours, breaking down sugars and compounds to develop a unique flavour profile.
• Sun Drying for 15 Days: The beans are sun-dried for 15 days to reduce moisture, ensuring quality preservation.

A Commitment to Excellence

At Los Nogales, the Hernández family treats each coffee plant with the utmost care, utilising organic and scientific methods to produce a coffee that embodies their dedication to quality, innovation, and sustainability. Join us in celebrating the legacy of Ricaurte Hernández and experience the exceptional taste of Angie Hernandez’s Striped Colombia – Nativo Washed coffee.

V60 Recipe

Dose: 15 g
Water: 240 g (ratio 1:16)
Temp: 91-92°C
Grind: Medium-fine, 320-380 microns, fine-sand texture

Brew method

• Bloom 30 g, zero agitation, 30 sec.
• At 0:30, slow continuous pour to 140 g.
• At 1:15, final slow pour to 240 g.
• Total drawdown target: 2:10–2:30

Why this approach
The lower temp and gentle pouring protect Angie’s bright, high-toned acidity while keeping the ginger–lemongrass character clean and lifted. This coffee punishes aggression, so the recipe keeps it calm and lets the aromatics shine.

Water recommendation (UAE)
Use low-bicarb, moderate-magnesium water like Arwa or Masafi Pure to maximise brightness and sweetness (read our blog post for more info) . Expect vibrant acidity (kiwi, raspberry), that herbal-tea clarity (lemongrass, ginger), a sweet backside, and a clean finish ..more “first sip in the morning after a deep breath of fresh air” than “punch-in-the-face” espresso.