Angie Hernandez.

At Finca Los Nogales in Huila, siblings Angie, Oscar and Aníbal Hernandez take a hands-on approach to every step of production. Angie leads on processing, drawing from her background in microbiology to design fermentation protocols in the farm’s lab. Her work combines scientific precision with a clear sensory goal.This lot uses thermal shock, inoculated ferment juice, and a sealed 90-hour fermentation before being sun-dried for 15 days. It’s meticulous, technical, and full of intent,resulting in the intense and candy-like profiles that everyone has come to love. A singular coffee from one of Colombia’s most forward-thinking teams.The profiles that siblings Oscar, Angie and Aníbal are designing at Los Nogales are some of the most innovative in the world of coffee. We are proud to be working so closely with them for so many years and sharing their creations with our guests.- Alexandra Pantea, Head Barista Marylebone