Producer & Origin

This lot is produced by Diego Horta at Farm El Rincón, an 11-hectare family farm in Santa María, Huila. Diego grew up immersed in the agricultural rhythms of his family’s land, learning coffee cultivation from his parents and developing a passion for improving quality. Driven by curiosity, he began experimenting with advanced processing methods and high-value varieties such as Geisha, Sidra, Pacamara, Borbón Rosado, and Colombia.

Through relationships with coffee communities in Pitalito and Neiva, Diego has continually refined both his agronomy and his processing. He has also diversified the farm with plantains, yucca, avocados, and bananas to strengthen ecological balance and economic sustainability. Today, his approach blends tradition, innovation, and environmental responsibility, resulting in coffees that are expressive, clean, and distinct in cup identity.

Processing

This lot undergoes a natural anaerobic fermentation designed to build complexity while preserving clarity.

• Fermentation: 160 hours anaerobic in sealed bags

• Drying: Mechanical silo for 24 hours, followed by 8 days in a drying shed

• Moisture: 10 percent
  The extended fermentation brings out deep fruit notes, while the controlled drying keeps the coffee structured and balanced.

Recommended Brew Guide (V60)

Dose: 19g medium grind
Water: 350g at 208°F
Ratio: 18:1
Pour: 90g → 90g → 90g → 80g
Total Brew Time: 3:30–4:00
(Grind coarser to speed up, finer to extend brew time.)