El Rincón Colombia

Region: Huila, Santa Maria
Varietal: Colombia
Processing: Anaerobic Natural
Tasting notes: Blue Raspberry, green apple candy, grape soda, pineapple

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 processed anaerobically for 170 hours in bags, is mechanically dried for 24 hours then spends 8 days in a coffee drying shed.

Fun fact: Anaerobic processing was originally used in the beer and wine industry and was co-opted several years ago in coffee processing! 

Behind the Producer:

Altitude: 1700masl
Farm: El Rincón 
Producer: Diego Horta

About the farm: Diego Horta is a passionate coffee farmer who has taken his family's legacy to new heights. Since 2013, he has been dedicated to learning and improving his skills in coffee production. In 2015, he established his own coffee plantation and became an independent producer. In 2019, he opened his own cafe and roastery in Santa María, where he shares his love for coffee with other enthusiasts. His goal is to produce high-quality coffee and provide an exceptional experience to all who enjoy his coffee!

Why We’re Stoked!

Our team visited Diego and his family in Santa Maria just a few weeks ago, and it’s safe to say that we want to keep working with him for a long time! His ability to bring out huge amounts of flavor from fairly common varietals found in Colombia is second to none. It was so exciting to see all of his projects first-hand. “Colombia” is a varietal that was developed in the early ‘80s by the F&C (government coffee research center in Colombia) with the intention of creating a coffee that was productive and resistant to diseases like leaf rust in the country. It isn’t normally a coffee that is sought out by many green coffee buyers in the specialty scene as it is fairly common. The “Castillo” varietal eventually replaced “Colombia” as the recommended coffee by the F&C for producers to plant. Having said that, Diego has made one of the most flavorful and fun coffees we have ever tried from Huila. This is all credited to his use of Anaerobic Natural Fermentation. If you like blue slushies or jolly ranchers, you definitely need to give this coffee a try!