Caturra - Angie Hernandez - Colombia

Caturra - Washed - Finca Los Nogales

In the fertile lands of Brussels, Colombia, lies the "Los Nogales" farm, nestled in the village of El Diamante. This farm, enveloped by the mountains and thick clouds, has been home to the Hernández family's coffee plantations for five generations.

The Beginning: Ricardo Hernández and Concepción Castillo

About 80 years ago, Ricardo Hernández and Concepción Castillo arrived from Nariño, settling in the newly forming Brussels district. They founded a family, with their eight children dedicating their lives to coffee farming. Among them, Ricaurte Hernández stood out, becoming a pivotal figure in coffee cultivation.

Ricaurte Hernandez: A Visionary Farmer

Born in 1952, Ricaurte learned the values of generosity and humility from the land. His passion for coffee farming was shared with his wife, Suldery Arango, and their children. Ricaurte's leadership in the community was notable, eventually leading to significant achievements for the Los Nogales farm.

In the 1990s, the family faced challenges, including an unsuccessful move to Caquetá. However, they returned to Brussels, where their fortunes improved. In 2005, Los Nogales won first place in the prestigious "Cup of Excellence" contest, cementing its reputation for high-quality coffee.

Tragedy and Legacy

On February 17, 2013, Ricaurte was killed by armed groups, a victim of Colombia's persistent violence. This tragic loss led the family to sell the farm for better well-being. However, his son, Oscar Fernando, left his military career to continue his father's legacy.

The Role of Women in the Hernández Family

Women have played a crucial role in the Hernández family's coffee business. Angie Hernández, an industrial engineer, has revolutionized fermentation techniques at just 24 years old. Her sister, Olga Hernández, is a leading figure in the coffee growers' federation, advocating for farmers' rights.

From the Ground to the Laboratory

Angie Hernández runs the family business's laboratory, experimenting with microbiology to enhance coffee quality. The family's meticulous care for their coffee plants involves selecting excellent seeds and using organic fertilization techniques.

Harvesting Excellence

The Hernández family employs over 30 collectors, ensuring each coffee plant receives optimal care. The harvested coffee beans are carefully handled to maintain their quality, ultimately producing a superior product.

The Los Nogales farm, with its rich history and commitment to excellence, remains a testament to the enduring legacy of Ricaurte Hernández and his family.

The Process Unveiled:

1. Selecting Ripe Fruits: Only ripe fruits are picked to ensure high-quality coffee beans, as they have the best flavour and aroma.

2. Cleaning with Treated Water: Harvested beans are thoroughly cleaned and disinfected with treated water to remove impurities and microorganisms.

3. Density Selection with Water: Beans are immersed in water; denser beans sink while less dense ones float, helping to separate quality beans from defective ones.

4. Thermal Shock: Beans undergo thermal shock with 80°C water for 1 minute, then rapid cooling for 3 minutes to break down sugars and pasteurize the beans, enhancing flavour.

5. Pulping and Adding Sugars: Beans are pulped, and sugars from their shells are added to improve flavour and sweetness.

6. Fermentation: Beans ferment for 120 hours, breaking down sugars to influence flavory and acidity. Pre-ferments may be added for unique characteristics.

7. Sun Drying: Fermented beans are sun-dried for 15 days to reduce moisture for storage and further flavour development.