Sip Collective Coffee

Los Nogales - Oscar Hernandez - Typica Washed

£12.95 GBP

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weight 100g 200g 1kg

Oscar Hernandez - Typica

Guava • Orange• Peach

COOPERATIVE | PRODUCER

Finca Los Nogales is led by Oscar Hernández in Pitalito, within Colombia’s renowned coffee-producing region of Huila. The farm forms part of a three-farm family project focused on cultivating distinctive and exotic varieties while combining agricultural experience with scientific research and increasingly precise production methods.

Oscar’s approach brings together advanced fermentation, controlled drying, responsible farm management and a detailed understanding of the surrounding environment. Each stage is designed to strengthen quality while allowing the variety and terroir to remain clearly expressed in the cup. Alongside coffee production, the project is committed to sustainable farming and dignified employment, supporting the local community while building a more resilient future for speciality coffee in the region.

COFFEE | PROCESSING

This Typica from Finca Los Nogales is a refined expression of high-altitude Colombian coffee from Pitalito, Huila. Grown between 1,870 and 2,000 metres above sea level, the lot reflects a progressive approach to production shaped by terroir, careful variety selection and precise post-harvest control.

Only fully ripe cherries are selectively hand-picked before being floated to remove defects and mechanically depulped. The coffee then undergoes an extended fermentation under controlled conditions, followed by several washing stages to remove the mucilage and stabilise the flavour profile. Slow drying on raised beds, with carefully managed temperature and humidity, preserves sweetness, clarity and structure. Expect notes of guava, orange and peach, supported by bright acidity, a silky body and a long, elegant finish.

Brewing Advice

WATER

Because brewed coffee is mostly water, its mineral balance has a major impact on flavour. We recommend filtered or soft mineral water below 150 ppm TDS to support sweetness, clarity and acidity.

RESTING

We recommend resting our omni roasts for approximately three to four weeks from the roast date. This allows the coffee to become more balanced, clear and expressive across both filter and espresso.

FILTER

We recommend brewing with a V60 or similar drip brewer. Start with 18g of coffee to 300g of water at 92–96°C. Use a medium-fine grind and aim for a total brew time of approximately 2:45–3:15.

ESPRESSO

Start with 18g of coffee in and 40–42g out, using water at approximately 93°C. Aim for an extraction time of 26–30 seconds. For milk-based drinks, use a shorter yield of 34–36g for greater concentration and body.

Recipes are starting points rather than fixed rules, as water, grinder, brewer and personal taste will all affect extraction. Adjust the grind first: go finer for greater sweetness and body, or coarser for more clarity and a faster flow.

Shipping & Dispatch

We roast every Monday, allowing each order to be prepared, packed and quality checked before dispatch on Wednesday or Thursday.

To guarantee inclusion in the following Monday’s roast, please place your order by 11:59pm on Sunday. Orders placed on Monday or Tuesday may still be dispatched that week when additional bags are available from the Monday roast, although this cannot be guaranteed.

UK orders are sent using Royal Mail Tracked 48, while international orders are shipped via a tracked international service, with shipping costs calculated at checkout.

Support from Sip

For support choosing a coffee, refining your brew, managing a subscription or understanding delivery, explore our FAQ or email hello@sipcoffee.co. We’ll make sure your question reaches the right person.

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Los Nogales - Oscar Hernandez - Typica Washed

Los Nogales - Oscar Hernandez - Typica Washed

Oscar Hernandez - Typica

Guava • Orange• Peach

COOPERATIVE | PRODUCER

COFFEE | PROCESSING

Brewing Advice

WATER

Because brewed coffee is mostly water, its mineral balance has a major impact on flavour. We recommend filtered or soft mineral water below 150 ppm TDS to support sweetness, clarity and acidity.

RESTING

We recommend resting our omni roasts for approximately three to four weeks from the roast date. This allows the coffee to become more balanced, clear and expressive across both filter and espresso.

FILTER

We recommend brewing with a V60 or similar drip brewer. Start with 18g of coffee to 300g of water at 92–96°C. Use a medium-fine grind and aim for a total brew time of approximately 2:45–3:15.

ESPRESSO

Start with 18g of coffee in and 40–42g out, using water at approximately 93°C. Aim for an extraction time of 26–30 seconds. For milk-based drinks, use a shorter yield of 34–36g for greater concentration and body.

Recipes are starting points rather than fixed rules, as water, grinder, brewer and personal taste will all affect extraction. Adjust the grind first: go finer for greater sweetness and body, or coarser for more clarity and a faster flow.

Shipping & Dispatch

We roast every Monday, allowing each order to be prepared, packed and quality checked before dispatch on Wednesday or Thursday.

To guarantee inclusion in the following Monday’s roast, please place your order by 11:59pm on Sunday. Orders placed on Monday or Tuesday may still be dispatched that week when additional bags are available from the Monday roast, although this cannot be guaranteed.

UK orders are sent using Royal Mail Tracked 48, while international orders are shipped via a tracked international service, with shipping costs calculated at checkout.

Support from Sip

For support choosing a coffee, refining your brew, managing a subscription or understanding delivery, explore our FAQ or email hello@sipcoffee.co. We’ll make sure your question reaches the right person.

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