Diego Horta - Colombia - Washed - Geisha
A very unique profile of Geisha from another exciting Colombian producer, Diego Horta of El Rincon! Diego is one of many young and ambitious farmers producing excellent coffee in Huila right now. This lot has a short oxidation phase before pulping, followed by an extended fermentation in mucilage before washing, which produces lactic acid and aromatic compounds to produce a beautifully layered Geisha. Expect a creamy, citrusy, almost mint-y coffee with notes of lime, mandarin, and verbena.
Info
Farm
El Rincon means 'the corner' or the bend along a stream or mountain. The farm sits at 1,700 masl on very steep terrain in the mountains of Santa Maria.
Region
Huila is an exciting coffee growing region with many young & ambitious producers pushing the boundaries of coffee quality.
Curiousities
Diego and his family also grow fruits, vegetables, and keep animals at the farm to create a circular agricultural model.
Elevation
El Rincon sits at 1,600 - 1,700 masl and is planted with Geisha, Pacamara, Chiroso, Pink Bourbon, Colombia, Caturra, Blue Mountain, and Maragogipe.
Variety
The genetic variance of 'Geisha' is muddy as the variety spread throughout the coffee producing world. Traceable Panamanian Geisha, or ‘Peterson Geisha’, is a stable variant and the direct descendent of T2722.
Process
Only fully-ripe cherries are selected and have a 24 hour oxidation phase before pulping and fermenting anaerobically in mucilage for 32 hours. The seeds are then washed and dried in a solar drying shed for 16 days until it reaches a moisture content of 10.10%.
Regenerative
“Sustainable agriculture is key to the longevity of coffee production, not just at our farm but for the future of coffee.”
In addition to coffee, Diego and his family also grow plantains, yucca, avocados, and bananas, and maintain a garden and chickens. The agricultural diversity not only provides them with sustenance but also enriches the soil and contributes to the farm's sustainability. He believes that a healthy ecosystem is crucial for producing high-quality coffee. This belief has led him to adopt eco-friendly farming practices, such as using organic fertilizers and implementing crop rotation.
Generations
“I've been around coffee my whole life. I understood early on that coffee farming requires hard work and sacrifice.”
Since he was a child, Diego Horta was always surrounded by coffee plants. His parents, dedicated coffee farmers, instilled in him a love for coffee from an early age. Diego learned every aspect of coffee cultivation from them: from harvesting and crop maintenance to fertilization. Under their guidance, he understood the hard work and sacrifice that coffee farming entails, which motivated him to find ways to add value to the coffee and improve his family's quality of life.
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