Diego Horta Anaerobic Natural Colombia

Origin: Colombia

Region: Huila

Varietal: Colombia

Processing: Anaerobic Natural

Tasting notes: Blue Raspberry, Cherry Chocolate Truffles, Pineapple Juice

The Process:

Anaerobic fermentation is a coffee processing method where coffee cherries are fermented in an environment where the coffee is deprived of oxygen during the fermentation stage! Deprivation of oxygen can happen within a bag, vat, or other container that limits oxygen’s ability to reach the coffee as it ferments. The oxygen is then released via a one-way valve, or specifically pushed out by forcing carbon dioxide into the container being used. This allows for a longer fermentation phase to occur without the risks of over fermentation! In this case the coffee is anaerobically for 190 hours in bags and is then mechanically dried for 24 hours, plus given an additional 8 days in a coffee drying shed.

Behind the Producer:

Altitude: 1700masl

Farm: El Rincon 

Producer: Diego Horta

About the Diego:

As the son of dedicated coffee producers Diego had a deep love for coffee instilled in him from a early age. El Rincón , his farm, is located in Santa María, Huila, Colombia and is situated between 1650-1700 masl. Diego’s a passionate coffee farmer who has taken his family's legacy to new heights, and has spent a lot of his time being dedicated to learning, improving and innovating his coffee skills.

In addition to coffee, El Rincón grows plantains, yucca, avocados, and bananas and they even maintain a garden and a chicken coop! Diego not only grows coffee and other agricultural products but opened a cafe in Santa María to bring specialty to his local community.

Why We’re Stoked!

This coffee evokes the sensation of the warmer months, sipping sangrias with friends, and enjoying the sun on your skin. Even though the colder months are approaching, you shouldn't let that get you down. By drinking some of this boozy, jammy, fruit-bomb of a coffee from Little Bear, it can be summer all year long.