Finca El Nogal is located in Vereda El Cisne, Santa María, Huila, Colombia, and is managed by Andrés Felipe Osorio Trujillo, a 21‑year‑old second-generation coffee producer. The farm spans 10 hectares at 1,700 m.a.s.l., where Andrés cultivates Pink Bourbon across 13,000 trees, with plans to plant an additional 7,000.

Andrés begins his process with selective harvesting of ripe cherries, which are floated to remove defects and fermented whole for 24 hours in sealed barrels. After depulping, the coffee undergoes a second fermentation of 36 hours, given a light rinse afterwards and dried in a marquesina for up to 12 days, depending on the weather, with nightly piling to ensure even drying.

Finca El Nogal is a family business. It belongs to Andrés’ father, and the entire family works together on the farm, tending to the upkeep and processing of coffee, as well as some avocado and banana fruit production.  When Andrés was 15, his father gave him his own lot to manage, and he has been growing coffee for the past seven years, learning everything from him. His father has his own plots, but the Osorio family all collaborate as if it were one single farm.