Colombia — Diego Horta Finca El Rincón Colombia (Anaerobic Natural)

Tastes Like — 🍰 Black Forest Cake • 🍒 Cherry Cordial • 🍺 Guinness

DETAILS

• Producer: Diego Horta
• Farm: Finca El Rincón
• Region: Santa María, Huila, Colombia
• Varietal: Colombia
• Process: Anaerobic Natural
• Altitude: 1,600–1,700 MASL
• Roast: Dark
• Rest: 2–3 weeks from roast

INTRO

From Diego Horta at Finca El Rincón in Santa María — a dark-roasted anaerobic natural Colombia varietal from one of Huila's most talented and recognised young producers. Big, bold, and indulgent — black forest cake richness, cherry cordial depth, and a Guinness-like roasted complexity that makes this an exceptional espresso. In the cup: black forest cake, cherry cordial, and Guinness.

THE PRODUCER

Diego Horta is a third-generation coffee farmer from Santa María, Huila — one of the pioneering regions for differentiated specialty coffee profiles in Colombia. In 2018, at just 20 years old, Diego took on the challenge of Finca El Rincón in Vereda El Encanto, committing from the very beginning to producing specialty coffees through new varieties and experimental processes. Producing clean natural coffees in Colombia is no easy feat — high humidity, variable rainfall, and shifting microclimates make drying demanding and inconsistent results common. Over five years, Diego has built a reputation for consistently clean and complex natural lots that overcome those challenges through precision selection, controlled drying, and meticulous infrastructure management.

Beyond his own farm, Diego is recognised as a youth leader who advocates for generational renewal in Huila's coffee community — championing the next generation of producers and demonstrating what ambition and technical discipline can achieve in one of Colombia's most celebrated growing regions.

The Colombia varietal — a Cenicafé hybrid of Caturra and the Timor Hybrid, developed in the 1980s for leaf rust resistance — is widely grown across Huila. In Diego's hands under a controlled anaerobic natural process, its typically straightforward profile is transformed into something with genuine depth and complexity.

THE PROCESS

The Anaerobic Natural process at Finca El Rincón involves:

🍒 Hand-picking — Colombia cherries selectively harvested at peak ripeness 🔒 Sealed anaerobic fermentation — Whole cherries sealed in tanks in an oxygen-free environment to build aromatic complexity through controlled fermentation ☀️ Natural drying — Cherries dried whole-fruit after anaerobic fermentation, allowing sugars and dark fruit character to integrate fully into the bean

The sealed anaerobic fermentation is the defining step — by fermenting in an oxygen-free environment before natural drying, Diego builds the black forest cake richness and cherry cordial depth that define this lot, while the natural drying locks in the roasted complexity and Guinness-like finish that make it such a compelling dark roast espresso.

THE CUP

A big, bold, and deeply indulgent anaerobic natural from one of Huila's most talented young producers — black forest cake richness, cherry cordial sweetness, and a roasted Guinness complexity in a dark, layered cup built for espresso. Diego Horta's Finca El Rincón at its most confident and expressive.

Flavour Notes

🍰 Black Forest Cake 🍒 Cherry Cordial 🍺 Guinness