Los Nogales Yellow Bourbon

Nearly 80 years ago, Ricardo Hernández and Concepción Castillo settled on a farm in Pitalito, Huila, called ‘Los Nogales,’ driven by a dream to make their mark in coffee. Their dedication paid off in 2005 when the estate earned first place in Colombia’s prestigious Cup of Excellence. Today, the farm is run by their grandson, Oscar, who carries forward the family legacy into its third generation.

After harvesting, the cherries are sorted by density to remove defects and ensure top quality. Next, the coffee is depulped and undergoes a 120-hour anaerobic fermentation in sealed tanks. During fermentation, a “mosto” — a pre-fermented liquid rich in native yeasts and bacteria — is added. This mosto comes from a previous batch of the same variety and helps enhance flavor complexity while keeping fermentation controlled. As producer Oscar explains, the mosto is stored at 18°C to maintain ideal microbial activity, creating a signature profile unique to their farm. After fermentation, the coffee is slowly dried on raised beds for 15 days and then rested in GrainPro bags for 30 days to stabilize flavor and moisture. The result is a coffee with refined structure, complexity, and clarity.