The Farms
Where the coffee starts
Nogales is an origin-integrated coffee enterprise based in Huila, Colombia. Our production is built across two distinct farms: Finca Nogales and Finca Nakura.
For us, our farms are far more than land and altitude—it is where every flavor profile begins. Soil composition, microclimate, plant nutrition, selective harvesting, and post-harvest processing directly dictate what ends up in the cup. That is why we manage every single step ourselves.
Genetics & Terroir
Across both farms, we cultivate around 20 distinct coffee varieties to see how different genetics respond to our microclimates. Rather than sticking to standard profiles, we work with varieties like Pink Bourbon, Geisha, Bourbon Pimienta, Chiroso, Java, and Sudan Rume to showcase the full flavor potential of Colombian coffee.
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Finca Nogales
Located in Vereda El Diamante (Bruselas, Pitalito), Finca Nogales spans 27 hectares at 1750 m.a.s.l – 1950 m.a.s.l.. It is where our family lives and where our main processing and quality infrastructure is built:
· Wet mill and dry mill
· Climate-controlled dark drying rooms and temperature-controlled storage
· Quality laboratory, sample selection rooms, and espresso lab
· On-farm roastery, offices, and our family home
Managing these facilities directly on the farm gives us complete traceability from the fresh cherry to the final green bean, allowing us to carefully control every fermentation and process.
Finca Nakura
Our work extends to our second farm, Finca Nakura, located about 45 minutes away at 1950 m.a.s.l. – 2050 m.a.s.l.. With its own distinct soil, microclimate, and growing conditions, Nakura is where we focus on regenerative agriculture, soil nutrition, and experimental farming.
Different land. Different conditions. A completely different expression of terroir under the same Nogales umbrella.
Our approach to processing
Good coffee begins with the plant and the eco system. We don't view coffee processing as a magic trick to mask poor quality; we view it as a tool to highlight the natural potential of each variety and terroir.
· Farming over Fermentation: Processing starts months before the harvest. By focusing on plant nutrition, soil health, and optimal cherry density, we ensure the fruit enters our wet mill with the highest possible sugar levels and complexity.
· Controlled Protocol, Not Chance: Whether we execute a classic washed process, an extended natural, or a botanical fermentation, every variable—pH, Brix degrees, ambient temperature, and moisture levels—is tracked in our lab.
Precision Drying & Preservation: Drying is where profile stability is created. Using climate-controlled dark drying rooms and temperature-regulated storage, we stabilize the coffee’s moisture and water activity. This guarantees that the coffee arrives at your roastery tasting just as vibrant as it did on our cupping table at origin.
Beyond our farms
Our work extends beyond our own land.
To expand our offerings while supporting our community, we collaborate with carefully selected coffee growers across the Pitalito region. We work exclusively with neighbouring producers who share our commitment to quality, consistency, and sustainable farm management—many of whom we have partnered with for years.
Through these partnerships, we buy fresh cherries directly from local farmers and pay strong premiums for exceptional quality. Every lot is then brought to our processing hub at Finca Nogales, where we handle the fermentation, drying, and quality control under our strict standards.
This collaborative model creates lasting value across the entire supply chain:
· For local producers: Fair prices, direct market access, and long-term financial stability beyond the volatile commercial market.
· For roasters: Consistent access to fully traceable, high-scoring micro-lots from Huila with the guaranteed processing quality of Nogales.
· For our region: A growing network of farming families who see that specialty coffee offers a sustainable future.
We didn’t just inherit coffee, we chose it.