OMG Masterpiece // Colombia - Oscar Hernández | omni

OMG... our next masterpiece, crafted with expertise and passion, by nothing more than Oscar Hernandez!

For the second consecutive year, we are thrilled to collaborate again with world-renowned producer Oscar Hernandez of Finca Los Nogales.
This year’s lot is nothing short of spectacular—vibrant and juicy, with crisp notes of pomegranate juice, complex fruity layers of cassis and cherry jam, and a delicate floral aftertaste of lemon thyme. A truly world-class coffee, don’t miss the chance to experience it.

ORIGIN: Colombia
PRODUCER: Oscar Hernandez - Finca Los Nogales
REGION: Bruselas - Huila
GROWING ALTITUDE: 1870m - 2000m.
VARIETAL: Yellow Colombia
PROCESS: Thermal shock 120H anaerobic natural
ROAST PROFILE: Omni (both for filter or espresso brews)

At just 34 years old, Oscar Hernández’s quickly become a truly fascinating farmer producing absolutely exceptional coffee, by mastering the fermentation process and subsequent impact on the flavour profile of the coffee.

The farm is nestled high in the lush mountains of Bruselas, where the team cultivate and care for a vast range of exotic varietals. With a lot of work little by little The Los Nogales farm has become a hub for research and innovation where both technologies and biotechnologies are embraced with the goal to improve the coffee production systems both in the farm and wet-mill procedures. So whether it's harvesting, soil management, fermentation, microbiology or how coffee is transported the teams aim is to continue revolutionising the world of coffee.

A complex process.

The process always starts with a good harvesting of ripe fruits: in this step, only coffee fruits that have reached adequate maturity are collected, which guarantees the quality of the beans.

The collected beans undergo a cleaning and disinfection process using treated water, ensuring the elimination of impurities and unwanted microorganisms. Then they are processed by a thermal shock, being immersed alternately in hot and cold water. (80 degrees 20 seconds and 15 degrees 3 minutes). This has two purposes: to release glucose from the beans and to pasteurise them to eliminate unwanted microorganisms.

The pulp is removed from the beans and sugars obtained from pressing the coffee husks are added, this adds sweetness and complexity to the flavour. Pre-ferments, similar to sourdough in bakery, are added to start fermentation. The beans ferment for 120 hours, which contributes to the formation of distinctive flavours.

The fermented beans are then dried in the sun for a period of 15 days, to reach the optimal moisture for storage.