Oscar Hernandez

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.

Oscar Hernández: A New Chapter of Innovation

Oscar Hernández, an industrial engineer and former naval non-commissioned officer, leads the Los Nogales project with a vision of turning traditional coffee farming on its head. His background in environmental management has driven him to implement sustainable practices, focusing on research, technology, and biotechnology to enhance coffee production.

Oscar’s commitment to providing decent employment and encouraging continuous education is at the heart of his mission. Under his leadership, Los Nogales has become a centre for innovation, producing not only high-quality coffee but also advancing the technology and techniques used in the industry.

Meticulous Coffee Process

• Good Harvesting of Ripe Fruits: Only the ripest coffee fruits are handpicked, ensuring the highest quality beans.
• Cleaning and Disinfection with Treated Water: The collected beans are cleaned and disinfected with treated water to remove impurities.
• Selection by Density with Water: Beans are separated by density through flotation, eliminating defective or immature beans.
• 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 sweetness and complexity.
• Addition of Pre-Ferments and Fermentation: Pre-ferments, similar to sourdough, are added to start fermentation, lasting 90 hours, developing distinctive flavours.
• Sun-Dried for 15 Days: Fermented beans are sun-dried for 15 days to achieve optimal moisture levels.
• Barrel Aging: The parchment-dried beans are aged in barrels previously used for beer, adding unique flavour nuances.

Commitment to Excellence

At Los Nogales, the Hernández family treats each coffee plant with the utmost care, employing organic and scientific methods to produce coffee that reflects their dedication to quality, innovation, and sustainability. Experience the exceptional taste of Oscar Hernandez’s Calma – Washed coffee, a product of passion and expertise.