PIMIENTA NOGALES

CATEGORY 
Innovation
VARIETY 
Borbon Pimienta
PROCESS 
Natural
ALTITUDE 
1.750 - 1.950 MT


FARM  
Los Nogales
REGION
Huila
MUNICIPALITY  
Pitalito
PROFILE
Dark Chocolate, Plum, Malt, Wine, Sweet & Sugary.
HISTORY: 
Around 80 years ago, Ricardo Hernández and Concepción Castillo set out to settle on "Los Nogales," a farm in Pitalito, Huila, with a dream to make a name in coffee history. Their love led to the birth of eight children who devoted their lives to the countryside. One of the siblings stood out, leading the family to be remembered in the coffee world. In 1952, Ricaurte Hernández, the youngest son, was born. He worked as a farmer and discovered the value of generosity, humility, and entrepreneurship through his experiences on the land; his dream was to see his children grow up on his farm with the values he cherished. In Valle del Cauca, Ricaurte met his life partner, Suldery Arango, a woman with coffee in her veins, and together they built a coffee empire. In 2005, their estate won first place in Colombia's "Cup of Excellence" contest, thanks to the family's dedication.

Ricaurte was a visionary, always looking for innovative practices in coffee cultivation and business. His life ended tragically in 2013 due to violence in the Colombian countryside, leaving a legacy of resilience and inspiration for coffee farmers across the country. After Ricaurte's death, the family considered selling the farm, but Oscar Fernando, his youngest son, decided to honor his father's legacy and took over the farm.

His dedication to sustainable practices and innovation, coupled with his experience in environmental management, has transformed Los Nogales into a modern coffee production center, producing high-quality coffee while emphasizing research, technological innovation, and environmental conservation.
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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