Farmer: Diego Horta
Producer: El Rincon
Region: Santa Maria, Huila
Variety: Gesha
Process: Natural Musto + Eucalyptus Flowers
Altitude: 1600 - 1700 masl
Harvested: 2025
CUPPING NOTES: Candied red fruits, raspberry, cherry, panela and eucalyptus.
Diego Horta grew up surrounded by coffee on his family's farm, learning every aspect of coffee cultivation from his parents. Their hard work and dedication inspired him to improve the quality of the coffee and add value to his products. He became fascinated with different coffee varieties and processing methods, particularly experimenting with Geisha and Sidra varieties.
Diego adopted innovative techniques like anaerobic and natural processes and began cultivating multiple varieties such as Pacamara, Borbón Rosado, and Colombia. His passion for coffee led him to network with industry experts in Pitalito and Neiva, improving both his farming techniques and the market presence of his coffee. Diego also diversified his farm, growing plantains, yucca, avocados, and bananas to support sustainability. His commitment to quality and innovation has transformed his farm into a successful business.
Today, Diego’s story reflects the blend of tradition, innovation, and sustainability, as he continues to strive for excellence in the coffee industry. Diego’s journey also highlights the deep connection he has with the and and the people around him. His family’s support is key to his success, as they work together not only in coffee production but also in their other agricultural endeavors. This collective effort strengthens the farm's sustainability and further deepens their bond with the
environment. The entire Horta family shares a commitment to protecting their natural resources and contributing to the long-term health of their ecosystem.
Looking to the future, Diego is continuously seeking new ways to enhance his farm’s operations. He attends workshops, collaborates with coffee experts, and experiments with emerging trends in coffee cultivation and processing. With a strong focus on quality, sustainability, and innovation, Diego’s farm is positioned to remain at the forefront of the coffee industry, producing some of the finest coffee in the region. His story is a testament to how passion, hard work, and creativity can turn a family farm into a thriving, respected business.
This coffee was processed as a natural with a mosto fermentation and the addition of eucalyptus flowers. After harvesting and flotation, the cherries undergo an initial 10-hour fermentation. A mosto from a previous batch is then introduced together with eucalyptus flowers, and the coffee continues fermenting for another 40 hours.
Drying begins on patios for 24 hours, followed by 48 hours in mechanical silos to stabilise the profile.
Transparency.
What we paid:
-Coffee: 25€/Kg
-Shipping: 1€/Kg
-Packaging, labelling and sorting: 2€/bag
Quantity bought: 70 Kg
This is an omni roast.
