Los Nogales

Los Nogales Estate
The Los Nogales Coffee Estate is located just outside the town of Bruselas in the Colombian department of Huila, known as one of the main centers of advanced processing techniques. It was founded in 1940 as a family estate that has been combining tradition and innovation in coffee production for three generations.

Today, the estate is run by Oscar Hernandez, grandson of the founder and son of Ricaurte Hernandez. In 2006, Ricaurte won the prestigious Colombia Cup of Excellence competition, which put Bruselas on the world specialty coffee map. Oscar continues his father’s vision and builds on his pioneering work. An important part of the family story is Oscar’s sister, Angie Hernandez, who is in charge of research, quality and the implementation of experimental processing methods, which allows the estate to maintain a leading role in innovation.

Over the years, Los Nogales has developed into one of the most recognizable estates in the region, known for its bold fermentation experiments and high-quality batches sought by the most demanding roasters and competitors around the world. It was with this coffee that Weihong Zhang, owner of Blendin Roastery, won the title of winner of the 2024 US Brewers Cup Championship, using decaf coffee from Los Nogales.

Variety: Caturra
Among the many varieties grown on the estate is Caturra, a natural mutation of the Bourbon variety, known for its balanced sweetness, pleasant acidity and soft, creamy body. At Los Nogales, the Caturra variety is used as the basis for experimental processes, as its structure and flavor potential allow the creation of distinct and complex coffee profiles.

Processing method: Mucilage EA Decaf
Mucilage EA Decaf is an innovative processing method that combines classic fermentation and natural decaffeination processes.

1. Preparation – Ripe cherries are hand-picked and then floated to remove the less dense ones. This is followed by manual sorting, washing and disinfection with ozone, which reduces the influence of unwanted microorganisms.
2. Fermentation – To initiate the process, a so-called thermal shock (hot and cold baths) is used, then the cherries are depulped. The beans are fermented in plastic barrels together with sweet, viscous coffee must, lactic acid bacteria (lactobacilli) and a little water.
3. Drying – After fermentation is complete, the coffee is dried for approximately 21 days until it reaches the optimal moisture content (10-12%).

This is followed by decaffeination with ethyl acetate (EA). Ethyl acetate is a natural compound that is formed as a by-product of the fermentation of sugars. It acts as a solvent that binds and removes caffeine. In the Mucilage EA method, the coffee is steeped in its own meat pulp mash fermented with ethyl acetate, which not only reduces caffeine but also creates even more complex, fruity, and sweet notes in the cup.