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.