Finca El Rincon - Diego Horta - Anaerobic Natural Colombia - Colombia
Finca El Rincon - Diego Horta - Anaerobic Natural Colombia - Colombia is a Huila, Colombia, Anaerobic Natural, Colombia coffee from Moonwake.
In stock since: --
Details
- Origin
- Huila, Colombia
- Process
- Anaerobic Natural
- Variety
- Colombia
- Producer
- Diego Horta, Finca El Rincon
Available Sizes
- 227g — $25.00 ($11.01/100g)
- 1000g — $88.00 ($8.80/100g)
- 2200g — $180.00 ($8.18/100g)
Description
Whole Bean Roast: Dark Recommended Rest: 2-3 weeks from roast date Tasting Notes: black forest cake, cherry cordial, guinness Origin Details Region: Huila, Colombia Elevation: 1600-1700masl Producer: Diego Horta, Finca El Rincon Process: Anaerobic Natural Variety: Colombia ABOUT THIS COFFEE AND PRODUCER Diego Horta grew up surrounded by coffee on his family’s farm, learning every aspect of coffee growing from his parents. Over the course of his career, Diego grew fascinated by innovative processes and new varietals. Eventually, through networking with other industry experts, Diego learned how to better improve his farm and his brand. He also diversified his farm to grow plantains, yucca, avocados, and bananas to better improve sustainability. This lot of Colombia underwent anaerobic fermentation for 160 hours in sealed bags followed by 24 hours of mechanical drying and a further 8 days of drying in a shed. WHY WE SELECTED THIS COFFEE Another release coming in, this time a fun cocoa forward dark roast from Finca El Rincon. This one leans into a rich, layered chocolate profile that reminds us of black forest cake, with depth and a bit of decadence without losing balance. There is a cherry cordial note in the middle that adds a gentle touch of sweet fruit and keeps the cup from going too heavy. What makes this coffee stand out is a foamy, almost creamy texture, with a slight malted edge that brings to mind a Guinness like character in the background. It gives the cup a soft but structured richness that carries through each sip. We really enjoy this as a frothed aerocano where that texture comes forward clearly, or in milk as a ristretto shot where the creaminess and malted chocolate notes really open up.
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