Story
Beginnings
The Nogales Group is a project with family roots that celebrates the sense of community with everyone who chooses to become a part of this project.
Offering authentic experiences, we treat our people and the planet with care & empathy while we build and redefine what it means to be coffee producers.
With a rich history as a traditional coffee farm, notably winning CoE in 2005, we have continued to innovate and question the future image of a coffee farm.
Present
Now 20 years later we still continue to develop ourselves with more control of our fermentation processes; the release new innovations such as our US Brewers Cup winning, 100% farm made decaf and our own tisane made from ground coffee cherry. Traveling to share and learn from other origins, developing our soil management protocols and constantly questioning how we can improve in all areas and remain leaders in our industry.
Niebla
This year, after much searching for the perfect climate we were finally able to purchase a new farm, Niebla. Sitting at up to 2150 meters above sea level we have been working to plant this farm with exceptional varietals such as Geisha Panama & Typica Mejorado to offer our most exclusive and luxurious coffees to date.
We have also taken the step to control dry milling at our farm with the installation of our own fit for purpose facility. It is a great milestone for us, now being able to control every step of our coffees journey to deliver the best artisan product to our customers 100% produced at the farm.
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Team Members
Oscar Hernandez
CEO
The visionary leader behind Nogales. With bold ideas and a tireless passion for coffee, he has guided the path that has brought us this far. His energy and innovation inspire the entire team.
Angie Hernandez
Head of Operations
Organized, decisive and with great leadership skills. Oversees overall operations so that everything flows efficiently in Nogales.
Anibal Diaz
Head of Coffee
In charge of the cupping laboratory. Intelligent, precise and passionate about coffee. Defines cup profiles and roasting curves that represent the best of our work.
Nancy Hernandez
Head of Finance
The mastermind behind the numbers. Nancy is dedicated, meticulous and talented, and ensures that every financial decision keeps Nogales growing and balanced.
Astrid Hernandez
Head of Creative
Kind, sensitive, and a true animal lover, she brings the image of Nogales to life with fresh ideas and genuine, heartfelt communication.
Lilliana Hernandez
Processing Manager
Responsible, committed and always aware of every detail of the process. Her commitment is total.
Karen Carrillo
Head of Microbiology Lab
A chemist by profession, meticulous and passionate about detail. Karen leads the microbiology laboratory, where her knowledge and precision ensure that all processes meet the highest sanitary and quality standards.
Nelson Muñoz
Coffee Drying Coordinator
An essential part of the team and the heart of the Nogales family. He supervises with dedication each stage of the coffee drying process in the different designated areas, ensuring that each bean receives the care it deserves.
Huber Arango
Machine Operator
Close, committed and always present in the processing tasks. His experience and attitude add up at every step.
Andres Felipe Josa
Information Systems Operator
Young, active and with a great capacity to adapt, he is in charge of Nogales' information systems with responsibility and skill.
Our Concept
We are a family business and maintain strong beliefs in treating everyone who works with us, be it a customer or someone working at the farm with the same values that we do for our family, creating positive and authentic experiences for all.
Everything relating to our coffees is completed at the farm including milling and packing, allowing us to guarantee quality at every step, bringing the best, authentic, farm made coffee products to our customers, made solely by Nogales hands.
We want to embrace change and technology with additions such as our microbiology lab; while maintaining the tradition of the coffee producer and keeping our practices sufficiently rustic to give our customers what we believe to be a perfect balance between consistent and exciting flavor profiles and authentic coffee experiences every season.
By the Numbers
Every number tells a story of precision, progress, and purpose. These metrics reflect our dedication to quality, innovation, and sustainability—tracking everything from coffee variety to fermentation time, all to deliver a consistent and exceptional cup.
1952
Foundation year.
2100
Meters above sea level to grow our coffee.
22
Hectares and lots with 63.000 trees.
18
Unique varietals available for production.
Partners
Testimonials
Customer One
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Customer Two
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Customer Three
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