El Nogal

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Clean
• Floral

Finca El Nogal is located in Santa María, Huila, Colombia, and is managed by Andrés Felipe Osorio, a promising 20-year-old coffee producer. The farm spans 11 hectares of land at 1,700 m.a.s.l., where Andrés focuses exclusively on the Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. across 11,000 coffee trees. Andrés begins his washed processWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. by hand-picking and selecting the ripest cherries to depulp. The wet parchment is then fermented for 36 hours and then washed thoroughly, before finally being laid to dry in a “casilla elba,” or modular covered structure, for 10-12 days, depending on the weather. Andrés Felipe Osorio started his coffee journey at a very young age. Though just 20 years old, he already has five years of experience working with coffee, having grown up surrounded by it. While Finca El Nogal also cultivates plantains and bananas and maintains livestock, coffee remains Andrés’ primary passion and focus. He plans to expand his coffee plantation in the near future with the addition of varieties like GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., Chiroso, and Sidra to improve his farm’s capacity and quality. We began working with Andrés and Finca El Nogal in 2025, and we are truly inspired by his ambition and perseverance. This pink bourbon carries a robust and sweet acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. of red currants and mandarin. The bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. is smooth and creamy, with grounding floral notes of fig leaf, jasmine rice, and a hint of pandan. Region Santa Maria < Huila < Colombia Altitude 1700 MASL Process Washed, 36 Hour fermentation Varietal Pink bourbon