at Los Nogales, coffee is more than tradition - it’s a platform for experimentation and progress. nestled in the highlands of Pitalito, Huila, the farm is led by Oscar Hernández, whose focus on varietal development and fermentation research has turned Los Nogales into a benchmark for innovation in Colombia.

with varieties like Pink Bourbon, Geisha, Tabi, and Typica, the team explores how controlled fermentation, microbial management, and environmental precision can shape clarity and complexity in the cup. for this Pink Bourbon lot, the goal was to highlight the variety’s natural sweetness and structure through a carefully designed fermentation protocol - a true example of technique meeting terroir.