Colombia - Nogales Coffee Farm Typica Low Caffeine

Los Nogales began in 1952, when Ricardo Hernández and Concepción Castillo settled in Pitalito, Huila with the aim of shaping Colombia’s coffee future. A goal they have long since achieved, when they won the 2005 Cup of Excellence.

The farm’s history is a showcase of the Hernandez family’s drive to be changemakers. Ricaurte Hernández pushed Los Nogales toward innovation before his life was tragically cut short in 2013. Later on, his youngest son, Oscar Hernández, chose to continue the legacy.

Under Oscar’s leadership, Los Nogales sits at 2,100 masl across 22 hectares, with 63,000 trees. It continues to see that tradition and technology coexist: precise fermentation control and sustainability-focused practices blend with on-site milling and packing.

They’ve also expanded their real estate: Los Nogales now includes the Niebla farm, which sits at 2,150 masl and grows varieties like Panama Geisha and Typica Mejorado.

Los Nogales’s coffees undergo extended fermentations ranging from 72 to 190 hours, with techniques such as lactic fermentation and sourdough-style starters used to guide microbial activity. Just like their 18 varieties, the results form a spectrum of flavor profiles — each rich with layered complexity and vibrant sensations.

Here, fermentation is a craft that is constantly refined through technological investment. The farm boasts a dedicated microbiology lab for more precise and controlled fermentation methods, while still honoring the hands-on practices of traditional coffee farming.

Their methods have led to landmarks in the Colombian coffee scene: a decaffeinated Typica that won the 2024 US Brewers Cup, a 100% farm-made decaf, and a tisane crafted from ground coffee cherry.