KB Colombia Nogales Virtuoso Whole Bean

8.8oz / 250g Whole Bean
Notes: Peach, Apricot, Pineapple, Floral, Tropical Fruit
Region: Pitalito, Huila
Producer: Oscar Hernandez, Nogales
Varietal: Typica
Process: Washed 120HR Thermal Shock Mosto
Elevation: 1870 - 2000 m
 
From KB:
 
"Los Nogales Farm is a family business, so it's difficult to single out one person. But for us, it's the charismatic Oscar Hernandez, the project leader, who represents the farm.
 
Oscar is a third-generation farmer who grows coffee in the southern part of the Huila department, near the town of Bruselas. He is an energetic, always positive, and innovative person, not only for his family but also for the wider environment. His father, Ricaurte Hernandez, was the first to prove what we know today: the best coffee in all of Colombia comes from Bruselas. In 2006, he won the Colombian Cup of Excellence and, as the locals say, he spread the word. Ricaurte put Bruselas, and the entire Huila department, on the map of good coffee. Oscar continues this tradition, and thanks to him and his approach, Los Nogales is a center of innovation and information for all the proactive farmers in the region.
 
Finca Los Nogales is a family farm, or rather a business, that blends tradition and innovation. It is located in the village of El Diamante, just outside the city of Bruselas, in the southern part of the department of Huila. The farm was founded around 1940 by members of the Hernandez family. Its tradition and goal of cultivating the finest coffee were later developed by Mr. Ricaurte Hernandez. After his death, the future of the farm was uncertain for some time. About six years ago, however, the farm began to flourish under the leadership of Oscar Hernandez, Mr. Ricaurte's son, and is now a model for farmers throughout the region.
 
The three pillars of the Finca Los Nogales concept are:
1. Terroir – the land gives us life and gives it to the coffee plants that grow on it. Los Nogales knows this. If we simply exploit the land and neglect its care, we will soon have nowhere left to grow coffee. Unlike intensive agriculture and the conventional approach to fertilization, the entire Los Nogales team is committed to long-term sustainability. They are replacing intensive commercial single-component fertilizers with complex organic humus made from their own coffee processing residues. They are also gradually planting coffee plants further apart in the plantations, thus reducing the land requirement. While less intensive, less concentrated, and more complex agriculture may mean lower yields in the short term, it ensures that the same land can be used for coffee cultivation for generations to come.
 
2. Genetics – The second important ingredient in coffee production is genetic material. That is, the varieties you choose to work with. At Los Nogales Farm, you will find traditional native Arabica varieties cultivated in Colombia since the 18th century, such as Týpica, newer and more resistant varieties like Castillo or Colombia, but also exotic varieties imported from other countries and continents, such as Gesha or Sudan Rume.
 
3. Science and Passion – Innovation in Los Nogales. The world of coffee is constantly evolving, and the connection with scientific knowledge is becoming increasingly common, even essential. Oscar therefore draws on the expertise of a biochemist, an agricultural engineer, a microbiologist, an experienced accountant, and a highly skilled manager. They are all passionate about what they do, they support each other, and when they have differing opinions, they see them as an asset.
 
Coffee processing: Only the ripe cherries are hand-picked from the tree. The selection process continues by immersing the whole cherries in vats of water and removing the floating beans, known as flotes. This ensures that only the best cherries undergo the fermentation process. Once sorted and washed, the cherries are then disinfected with ozone before further processing. This ensures that the level of undesirable microorganisms is minimized.
 
Each variety and microlot has its own "recipe." For some, a thermal shock (heat) is used to start the fermentation process; for others, simple oxidation is enough. In all cases, as Oscar explained to us during our visit, these methods help break down the sugars in the cherry pulp and ensure the smooth progress of subsequent fermentation processes.
 
The microlots then pass through the pulper, a grinder that removes the coffee hulls. The hulls contain a precious, sweet juice, which Los Nogales presses and uses for fermentation. The hulled coffee beans are then placed in plastic vats, mixed with a little water and a viscous, sweet liquid.
 
Next, the fermentation process to be used for the batch must be chosen: predominantly lactic acid fermentation, another type of fermentation, or a combination of both. As a result, microorganisms such as lactobacilli are added to the tanks.
 
After fermentation, the next important step is drying, which preserves the beans. If we dry the coffee too quickly and abruptly, it won't be stable. At Los Nogales, the fermented microlots are dried for 21 days until they reach the ideal moisture content of between 10 and 12%.
 
Since the Los Nogales farm focuses on sustainable coffee cultivation, one of its key processes is wastewater treatment. The farm has its own wastewater treatment plant.
 
Process: mosto fermentation
– Selection of ripe fruit. The process begins with the careful harvesting of only the ripe coffee beans. This is the key to obtaining high-quality coffee beans, as ripe fruit has optimal flavor and aroma.
– Cleaning and disinfection with purified water: The harvested coffee beans are carefully cleaned and disinfected with treated water. This eliminates impurities and unwanted microorganisms.
– Sorting by density, or flotation: The coffee beans are immersed in water and sorted according to their density. High-density beans tend to sink, while lower-density beans float. This allows the good beans to be separated from the defective ones.
– Thermal shock: The selected beans are subjected to thermal shock in water at 80°C for 60 seconds, followed by rapid cooling in cold water at 15°C for 3 minutes. This process breaks down the sugars and pasteurizes the beans, contributing to the final taste of the coffee.
– Remove the skins in a moist grinder and add the mosto: the coffee beans are pulped and placed in fermentation vats. The pressed juice obtained by pressing the skins of the coffee cherries themselves, which contains a large amount of natural sugars – the so-called "mosto" – is added. This can improve the aromatic profile and add sweet notes to the coffee.
– Fermentation: The coffee beans undergo a fermentation process that lasts 120 hours. During this time, the sugars are broken down, which affects the flavor and acidity of the coffee. Pre-fermentation agents are also added, similar to sourdough starter, which can give the coffee unique characteristics.
– Sun-drying: Finally, the fermented coffee beans are sun-dried for 15 days. This step is necessary to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the coffee's flavor."