Enjoy Tabi coffee from Oscar Hernandez from Colombia. This coffee is characterized by notes of citrus fruits such as red orange and candied lime peel. There are also notes of sweet tropical fruit. Oscar Hernandéz is an energetic, positive-minded and innovative person. He puts everything into his work, which is reflected in the final result when processing the grain. LOS NOGALES FARM The Los Nogales farm was founded by the Hernandéz family sometime around 1940. It is located in the settlement of El Diamante not far from the town of Bruselas in the southern part of the department of Huila. Mr. Ricaurte Hernandéz was most responsible for its development, followed by his son Oscar Hernandéz. Now the farm combines tradition with innovation and is becoming a model for farmers all around. Oscar follows three main procedures: Soil - At Los Nogales Farm, they are aware that soil is one of the most important factors for growing coffee plants. That's why they don't plant bushes close to each other in order to get the highest yields, but on the contrary, they try to grow more complex coffee trees further apart, thereby reducing the demands on land. They don't even use single-component fertilizers. They replaced them with their own organic humus, which is created from coffee processing residues. Genetics - or coffee varieties. At the Los Nogales farm, they grow traditional Arabica varieties such as Týpica, but also newer and more resistant varieties such as Castillo or Colombia. They are also not afraid of exotic varieties imported from other countries, such as Gesha or Sudan Rume. Science and Passion - Without science and passion, Los Nogales Farm wouldn't be the strong team they are. Oscar relies on the work of a biochemist, an agricultural engineer, a microbiologist, as well as an experienced accountant, and he himself is a capable manager. If perhaps they have different opinions, they take it as a benefit and think about each piece of knowledge together. COFFEE PROCESSING At the beginning of each processing is the hand picking of ripe cherries. After collection comes cleaning and disinfection with purified water. This removes unwanted microorganisms. After cleaning, the cherries are immersed in a tank of water, where the so-called flotes, which are floating grains, are sorted out. Thermal shock follows. The beans are exposed to hot water at 80 degrees for 20 seconds and then quickly cooled with cold water for 3 to 5 minutes. This process breaks down the sugars and pasteurizes the beans, which affects the final taste of the coffee. The next step is to peel the cherries with a depulper (a mill that removes the skins from the coffee). The peels have other uses. They contain a valuable sugary juice that is squeezed out and used for fermentation. It takes place in such a way that the dehulled coffee goes into fermentation plastic barrels and is mixed with a little water and juice. Fermentation takes place for 120 hours. During this time, sugars are broken down, which affects the taste and acidity of the coffee. The last important step is slow drying in the sun for 15 days. Drying is important to reduce the moisture content of the beans to a level suitable for long-term storage and to further develop the flavor of the coffee. At the Los Nogales farm, they focus on sustainable coffee cultivation. This means that they also process the used waste water with their own treatment plant.