Colombia El Diamante Mosto Oscar Hernandez

Oscar Hernández runs the family farm Los Nogales, located in the town of El Diamante near Bruselas, in the southern part of the Huila region. Oscar and his father were instrumental in gaining international recognition for this area. Today, coffees from Los Nogales symbolize innovation, sustainable production, and a strong emphasis on terroir characteristics.

This micro-lot of the Typica variety was prepared using mossto fermentation—a precise processing method that allows for the extraction of exceptional intensity and complexity in its sensory profile.

The process begins with the manual harvesting of only perfectly ripe cherries. Next, the cherries undergo water selection (floating), during which lower quality fruits are removed. The next stage is ozone disinfection, which reduces the presence of undesirable microorganisms.

The cherries are then subjected to a heat shock process—first immersed in hot water at 80°C for 1 minute, and then rapidly cooled in water at 15°C for 3 minutes. After depulping, mossto is added, which is juice pressed from the coffee fruit skins, rich in natural sugars and aromatic compounds.

Fermentation lasts 120 hours and takes place under strict temperature control, with the involvement of selected microorganisms, including lactobacillus bacteria, which break down sugars and build a multi-layered flavor profile. After fermentation, the coffee is sun-dried for about 15 days. Slow, gentle drying increases bean stability and enhances long-lasting sweetness.

Each stage of the process is precisely adapted to the variety and character of the specific lot—exactly as Oscar and his team work. The result is a cup with juicy acidity, a complex body, and a long, sweet finish.