Diego Horta - Anaerobic Natural

Summary

Diego Horta's coffee from Santa Maria, Huila, Colombia, processed anaerobically at La Palma y El Tucán. The coffee undergoes 190 hours of anaerobic fermentation in GrainPro bags, then mechanical drying for 24 hours and shade drying for about eight days. Grown at 1700 MASL, this Caturra and Castillo blend offers pronounced red fruit notes of black cherry and grape, with a boozy-sweet character like cherry cordial, smooth marzipan sweetness, spiced orange, and a craft chocolate finish.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Cupping score

0

Producer

Diego Horta

Altitude

1700 m.a.s.l

Variety

Caturra, Castillo

Notes

Grape, Chocolate, Cherry, Orange, Black Cherry, Marzipan

The roaster

Black & White

Black & White is a Raleigh, North Carolina roaster with a refreshingly simple creed: 'If it tastes good, it is good.' They hunt down the most interesting coffe…