Colombia - Angie Hernandez

• Producer — Angie Hernandez 
• Farm — Los Nogales 
• Region — Huila 
• Variety — Caturra 
• Terroir — 1870-2000 masl, temperate tropical climate 
• Process — Washed, Assisted Fermentation

Tastes like

Raspberry + Caramelised hazelnut + Creamy 

Recommended brewing

• Best: Pour Over with the Orea V4 Brewer
• Great: Filter (batch brew, French Press, Chemex)
• Very good: Espresso

   

Dialling in? Read our guide for optimising espresso.

Prefer filter coffee? Try our recipe for pour over. 

Freshly-ground beans will help you to brew a cup full of flavour, check out our selection of manual and electric coffee grinders.

If you're ordering whole beans, we recommend allowing the coffee to rest for at least 10 days after roast before brewing. If you're ordering ground coffee, use immediately.

Angie Hernandez

The Hernandez family’s pedigree in coffee speaks for itself. The youngest of eight brothers, Ricuarte Hernandez took home first place in the first ever Cup of Excellence contest held in Colombia in 2005 with a coffee grown on Los Nogales.

Tragically, Ricuarte lost his life in 2013 when he was ambushed by armed groups on his way to the farm. Determined to continue his father’s legacy, Ricuarte’s youngest son Oscar Fernando returned home to take over the reigns and he remains at the helm to this day.

Alongside him are his sisters Angie and Olga. While Olga is an active member of the National Federation of Coffee Growers of Colombia, Angie leads the fermentation research and development programme that is the foundation on which Los Nogales’ post-harvest processing is built.

The youngest of the family at 24 years-old, Angie is applying her experience as a qualified industrial engineer to the study of microbiology and the potential offered by applying designed fermentation techniques to high-quality coffees to impact quality.

Fermentation

This specific coffee was processed with a thermal shock method in which the cherries were heated and then cooled rapidly while submerged in water (this can change the cell structure of the cherries which can produce more complex and prominent flavours in the cup).

The cherries were pulped and then added to fermentation tanks along with the sugars produced by this process (this can enhance the flavour and sweetness of the coffee in the cup) for 120 hours. After this, the cherries were dried and then shipped to us in London.

In the cup this coffee has a mouth-watering sweetness, prominent berry notes and rich roasted nut flavours. Angie’s expertise is helping Los Nogales produce coffees of particular quality.