Grown by the Hernández Family at Finca Los Nogales in Pitalito, Huila, this Caturra lot reflects a legacy of innovation built over generations. The farm gained international recognition after winning Colombia’s Cup of Excellence, and today, under the leadership of Oscar Fernando Hernández, it continues to push the boundaries of coffee processing while honouring a deep-rooted commitment to sustainability, research, and quality.

This natural + mosto processed coffee undergoes a meticulous and highly controlled fermentation. After careful cherry selection and density sorting, the coffee is subjected to a thermal shock; briefly heated, then rapidly cooled, to enhance sugar development. It is then fermented anaerobically for 96 hours with the addition of a pre-fermented “mosto” culture, rich in native microorganisms from previous batches, creating a distinctive and complex profile. Slow mechanical drying and extended stabilisation complete the process. In the cup, expect a vibrant and juicy profile with notes of white peach, watermelon, and kiwi, lifted by delicate orange blossom florals and a clean, expressive finish.