Finca Los Nogales: A Future Based on Tradition and Innovation
Finca Los Nogales, as we know has become a benchmark in specialty coffee growing in Huila, Colombia, continues its path of innovation and commitment to excellence. This family business, now in the hands of its third and fourth generation, continues to consolidate its legacy as it looks to the future with new projects and ambitious goals.
Since its beginnings in the 1930s, when the family’s grandparents started farming in the region, the farm has evolved from a producer of sugar cane, corn and beans to a mainstay of specialty coffee. Ricaurte Hernández, who inherited the business from his parents, along with his wife Suldery Arango, was a pioneer in this sector and won the first Cup of Excellence in 2005. Although Ricaurte passed away in 2013, the family has continued his legacy with determination, introducing changes that have not only maintained the quality of their coffees, but have taken the farm to new levels of global recognition.
One of the key pillars of its success is genetics. In its constant search for excellence, Finca Los Nogales has introduced exclusive varieties such as Geisha, from Finca Lamastus in Panama, and Sudan Rume from Africa, among many others. Currently, the farm has 18 varieties in production, each carefully selected for their ability to offer unique sensory profiles that stand out in the cup. This focus on genetic diversity allows them not only to differentiate themselves, but also to ensure the authenticity and purity of their crops.
On the terroir side, the farm has developed a method of nutrition based on reforestation, regenerative agriculture and sustainability. This innovative approach not only improves the quality of the coffee, but also respects and protects the natural environment. The family has implemented practices that ensure the long-term health of their soils, with the conviction that nourished, well-tended soil is the key to exceptional coffee.
Science also plays a key role at Finca Los Nogales. They have implemented innovative fermentation processes that respect the terroir, achieving a perfect harmony between coffee genetics and processing methods. These processes have been designed to maximise the natural qualities of each variety, making each cup of coffee a unique and extraordinary experience for those who enjoy it.
Their approach in the processes is a natural approach preserving the essence of each coffee, with artisanal processes and fermentations using the must or leached from previous fermentations, at this moment Finca Nogales is focusing on slower and temperature controlled drying processes.
Soil health is cared for and preserved by planting fewer trees per hectare, not using fungicides or insecticides and herbicides, using organic manures and organic chemical fertilisers, organic matter that originates from the processing plant itself, using the technique of constant reforestation, to nourish the soil.
Finca Los Nogales operates three farms: Los Nogales, Nahui and La Neblina, each with unique characteristics that make them ideal for growing different varieties of coffee. In particular, La Neblina, with its exceptional conditions, has been selected as the home of the most exotic varieties, reaffirming the family’s commitment to producing coffees of high quality and sensory complexity.
One of the highlights of Finca Los Nogales is its continued commitment to the Typica variety, a traditional variety in Colombia that has played a key role in the history of the estate. The family continues to choose this variety, not only for its ability to adapt to local conditions, but also for the balanced flavour profile it brings to the cup. The Typica variety was also the key to success when the farm won the Cup of Excellence, demonstrating that with dedication and the right techniques, this variety can produce extraordinary coffees.
The Finca Los Nogales family sees in Typica a perfect balance between tradition and innovation. Although they have incorporated new varieties and techniques, continuing to work with Typica is a way of honouring the legacy that allowed them to achieve the highest standards in coffee growing. At the same time, this commitment to tradition is complemented by their efforts in new technologies, such as the development of speciality decaffeinated coffee that retains the sensory characteristics of the best beans, but without the caffeine.
With these projects, Finca Los Nogales not only continues its mission to produce some of the best specialty coffees in the world, but is also committed to creating a unique and sustainable experience, respecting both its history and the future of coffee growing.
