Colombia - El Rincon Diego Horta | Geisha Washed - 200g - Archived

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

Since he was a child, Diego Horta was always surrounded by coffee plants. His parents, dedicated coffee farmers, instilled in him a love for coffee from an early age. Diego learned every aspect of coffee cultivation from them: from harvesting and crop maintenance to fertilization. Under their guidance, he understood the hard work and sacrifice that coffee farming entails, which motivated him to find ways to add value to the coffee and improve his family's quality of life. Over time, Diego became passionate about the versatility of coffee varieties. He discovered that with patience and care, unique and surprising flavors could be developed. This process of experimentation and discovery fascinated him, especially with varieties like GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. and Sidra. As he delved deeper into the knowledge of these varieties, he realized how small changes could completely transform the flavor profile of the coffee. Diego implemented innovative techniques on his farm, adopting processing methods such as naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. and anaerobic washedAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. processes. He cultivated various varieties, including Pacamara, Chiviroso, Borbón Rosado, Colombia, CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., Blue Mountain, and Maragogipe. Each of these coffees, with their unique profiles, showcased his dedication and ability to highlight the best in every bean. Diego's journey in coffee farming is also marked by his commitment to sustainability and environmental stewardship. He believes that a healthy ecosystem is crucial for producing high-quality coffee. This belief has led him to adopt eco-friendly farming practices, such as using organic fertilizers and implementing crop rotation. These practices not only protect the environment but also enhance the flavor and quality of his coffee, making it more appealing to discerning consumers. Looking to the future, Diego is dedicated to continuous improvement and innovation. He actively seeks out new techniques and trends in coffee cultivation and processing, attending workshops and collaborating with experts in