At 1,600–1,700 meters above sea level in Santa María, Huila, the Horta family farm, El Rincón, is where tradition meets experimentation. Diego Horta grew up surrounded by coffee trees, learning every step of cultivation from his parents. Today, he carries that legacy forward with a mindset rooted in curiosity and precision. His focus on fermentation and varietal expression has turned El Rincón into one of the most exciting small farms in the region.
This lot, composed of mixed Colombia variety, undergoes a 160-hour anaerobic natural fermentation - an approach that amplifies both structure and sweetness without losing clarity. The cherries are sealed in plastic bags, where controlled microbial activity slowly transforms the fruit’s sugars, creating a deeper, juicier profile. After fermentation, the coffee is mechanically dried for 24 hours, then transferred to a drying shed for 8 additional days, allowing the flavours to settle into balance.
The result is a cup that bridges classic comfort with modern processing. Expect layers of milk chocolate and malt, a velvety plum sweetness, and a round grape juiciness that lingers well into the aftertaste. It’s a comforting yet complex profile - the kind that reveals more with every sip and every brew adjustment.
Diego’s work reflects a new generation of Colombian producers who are redefining their craft through innovation, transparency, and deep respect for the land. Plum Nougat is both a tribute to that spirit and a celebration of what careful fermentation can do when guided by intention rather than chance.
