Colombia Diego Horta
Colombia Diego Horta
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Coffee Profile
| Region |
Santa Maria, Huila |
|---|---|
| Elevation |
1,700 m |
| Producer |
Diego Horta, El Rincon |
| Variety |
Caturra, Castillo |
| Certifications | Conventional |
| Processing Method |
La Palma, Anaerobic Natural |
| Tasting Notes |
Cherry Limeade, Chocolate Syrup, Spice, Boozy |
| Roast | Light – Medium |
About the Coffee
The coffee was grown by Diego Horta on his farm in Santa Maria. After being picked at peak ripeness, the coffee cherries are transported to the La Palma processing facility in Cundinamarca, where they undergo 190 hours of anaerobic fermentation in GrainPro bags. Then, they begin the drying process in mechanical dryers for 24 hours before being removed to a coffee drying shed to finish up, achieving optimal moisture content about eight days later.
Frequently asked questions
Does your coffee contain nuts?
Nope, just coffee! No additional ingredients of any kind.
Is your coffee certified organic?
Our Walker's Point Roastery is MOSA certified. Look for the USDA logo to find our certified organic coffees or click the 'organic' tab in the shop menu.
How is your coffee roasted?
Our coffee is roasted on two S35 Kestrel Loring Smart Roasters. Up to 80% fuel-savings and reduction of greenhouse gases in every roast, compared to conventional roasters.