Los Nogales Typica

The Hernández family has shaped coffee in the southern hills of Huila. Guided by generations of visionaries — from Ricardo and Concepción to Ricaurte and now his son, Oscar Fernando — Los Nogales continues as a model of innovation and care for the land.

This low-caf lot begins with selective handpicking and pulping, followed by immersion in hot water and a natural caffeine extraction derived from coffee pulp. The seeds then undergo a 96-hour sourdough-style fermentation, using a live culture built from prior harvests, before drying for eight days in a controlled environment

Tasting experience: upfront vanilla sweetness followed melon. Mid palate of earthy pu'er tea, with a finish of classic bubble gum with sweetness throughout the cup.