YELLOW BORBON NOGALES

YELLOW BORBON NOGALES
YELLOW BORBON NOGALES
YELLOW BORBON NOGALES
YELLOW BORBON NOGALES
YELLOW BORBON NOGALES
YELLOW BORBON NOGALES
YELLOW BORBON NOGALES
YELLOW BORBON NOGALES
YELLOW BORBON NOGALES
CATEGORY 
Innovation
VARIETY 
Yellow Borbon
PROCESS 
Washed
ALTITUDE 
1.750 - 1.950 MT


FARM  
Los Nogales
REGION
Huila
MUNICIPALITY  
Pitalito
PROFILE
Chocolate, citric acid, mango, orange, yellow fruits
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 journey of Yellow Borbon Nogales begins with a meticulous selection of ripe coffee cherries. Each cherry is carefully handpicked to ensure optimal ripeness and then undergoes density-based sorting to eliminate any defects and guarantee only the highest-quality cherries proceed to the next stages.

The fermentation process is where innovation shines. This coffee is depulped and undergoes anaerobic fermentation for 120 hours in hermetic blue tanks, using mosto, a pre-fermented liquid rich in native microorganisms. Mosto is a by-product generated during coffee fermentation, containing a vibrant microbial population of bacteria and yeasts. By introducing this pre-fermented liquid, collected from a previous batch of the same Yellow Borbon variety, the process not only reduces fermentation time but also enhances the coffee’s complexity and flavor development.

As Oscar explains, “We apply a pre-fermented liquid dough with lixiviates, stored at a controlled temperature of 18°C to maintain optimal conditions. This is our secret. By preserving the native microorganisms from our pre-fermentation dough, we craft a distinctive flavor profile unique to our coffee.”

Following fermentation, the coffee is gently dried on raised beds for 15 days. This slow drying process ensures the beans develop their full flavor potential while maintaining consistency in moisture levels. The final step is a 30-day stabilization period in GrainPro bags, allowing the beans to harmonize and achieve the ideal moisture content for optimal preservation.

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