Padre - Limited Edition Colombia, Oscar Hernandez - Filter roast

Limited Edition Coffee Description

Finca Los Nogales, located in Pitalito, Colombia, boasts a rich heritage in coffee production. Founded by Ricaurte Hernandez and now led by his son, Oscar Hernandez, the farm has been revitalised with innovative techniques while remaining true to Ricaurte’s legacy. The 20.5-hectare estate, shaded by native trees, is more than just a coffee farm; it is a centre for research and innovation committed to environmental care and local community support, providing employment for over 30 families in the surrounding area.

Oscar ensures each coffee plant receives meticulous attention, from selecting seeds to providing organic nutrition, using home-made fertilisers to enrich the soil. The farm is well known for cultivating a range of distinctive coffee varieties, including the exceptional orange bourbon CH46i, each plant treated with utmost care to develop its unique flavour profile.

At Los Nogales, every step of processing is executed with precision to bring out the best in each bean. The ripest cherries are hand-picked by trained harvesters, ensuring that only high-quality coffee makes it through. After picking, the beans undergo a meticulous cleaning with treated water to remove impurities, followed by a density sorting process where they are separated by immersion in water—denser, higher-quality beans are prioritised.

Perhaps the most exciting part about this coffee is the unique thermal shock process used to enhance the coffee’s flavour. Selected beans are subjected to thermal shock with 80 degree Celsius water for 1 minute, followed by rapid cooling with cold water for 3 minutes. This process breaks down the sugars and pasteurises the beans, which contributes to the final flavour of the coffee.

Following this, the coffee beans are depulped, with the natural sugars extracted from the bean shells reintroduced, adding a delightful sweetness. Once the beans are pulped, they undergo a fermentation process that lasts 120 hours. During this time, the sugars break down, which influences the flavour and acidity of the coffee. Finally, the fermented coffee beans are dried in the sun for 15 days.

This careful cultivation and processing results in a coffee with rich, intricate flavours, offering tasting notes of candied pineapple, cacao, strawberry, apricot, cherry, coconut, and cream. These complex profiles reflect the Hernandez family’s dedication to producing top-quality coffee while supporting sustainable farming practices and enhancing community well-being.

Coffee Breakdown

Colombia Oscar Hernandez 100%
Anaerobic & Thermal Shock Process - Orange bourbon varietal grown at an altitude of 1870-2000 masl in Pitalito, Huila.