NATIVO NOGALES

CATEGORY 
Innovation
VARIETY 
Caturra
PROCESS 
Natural
ALTITUDE 
1.750 - 1.950 MT


FARM  
Los Nogales
REGION
Huila
MUNICIPALITY  
Pitalito
PROFILE
Tropical fruit, banana, rose, lime, tangerine, white chocolate, candy.
HISTORY: 
From the fertile land that embraced the coffee seed, amidst the majestic and green mountains of Bruselas, the largest district in Colombia, lies the farm 'Los Nogales,' located in the El Diamante village. The hospitality of the farmer, the fresh air, and the rugged mountains enveloped by thick clouds encompass a territory that holds within its coffee fields the history of the Hernandez family. Five generations of a family that planted the love for the land and coffee in its roots, passing it down to this day. Approximately 80 years ago, when the district of Bruselas was just taking shape, Ricardo Hernández and Concepción Castillo arrived from Nariño to barren yet fertile lands, grateful to those who would become their protectors and leave a mark in coffee history. Upon discovering this paradise, they decided to start a family, and from the fruit of their love, 8 children were born, dedicating their lives to the countryside. Among these eight siblings, one stood out, leading the family to be forever remembered in the coffee world. Ricaurte Hernández, the youngest son of Ricardo Hernández and Concepción Castillo, was born in 1952, a farmer who learned from the land the value of generosity, humility, and entrepreneurship. His lifelong profession was coffee farming, and his dream was to see his children grow up on his farm with the values he cherished. Ricaurte met his life partner, Suldery Arango, in Valle del Cauca, an enterprising woman with coffee running through her veins, with whom he would build a coffee empire alongside their children: Olga Lucia, John Fredy, Liliana, Nancy, Paola, Oscar Fernando, Patricia, and Angie Julieth. His leadership in the region led him to become the president of the community action board, a testament to his commitment to both the community and his profession.
PROCESS DESCRIPTION: 
The process begins with the meticulous selection of ripe beans and then moves on to a density-based sorting process. The beans undergo thermal shock, being exposed to 80 degrees Celsius for 20 seconds, followed by rapid cooling with cold water after 3 to 5 minutes to enhance sugar development. Next, the beans go through a 120-hour fermentation process to enhance their flavor profile even more. The quality enhancement process is completed by sun-drying the coffee beans for 15 days.

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