This Colombian Honey coffee comes from Finca El Rincón, located in Santa María, Huila, at 1600–1700 m.a.s.l., where altitude, climate, and careful processing combine to create a cup with natural sweetness, clarity, and silky texture.
The coffee is produced by Diego Horta, a second-generation coffee grower who grew up immersed in every step of coffee farming. Inspired by his family’s dedication, Diego set out to elevate quality and add real value to his coffee by experimenting with varieties and modern processing techniques. Today, his farm reflects a balance between tradition and innovation, with a strong focus on sustainability and long-term soil health.
This lot is processed using a Honey process with anaerobic fermentation. The cherries undergo 30 hours of anaerobic fermentation in cherry, after which they are depulped and dried in a mechanical silo for approximately 50 hours. This controlled approach preserves sweetness while enhancing clarity and structure in the cup.
In the cup, expect a sweet, honey-like aroma, followed by flavours of caramel, red apple, and mandarin orange. The body is silky and smooth, with a clean, nutty finish that lingers gently. It’s a coffee that feels composed and comforting, yet still expressive — equally enjoyable brewed as filter or a softer espresso.
The Colombia variety is a hybrid cultivar, developed by Colombia’s national coffee research institute to combine quality, resilience, and disease resistance. It was created by crossing Caturra with Timor Hybrid, resulting in a plant that performs well at higher altitudes while remaining productive and resilient.
What makes Colombia interesting is that, while it’s often associated with clean, classic profiles, careful farming and modern processing (like honey or anaerobic fermentation) can unlock much more expressive flavours.
In this lot from Finca El Rincón, the Colombia variety shows its softer, sweeter side. The honey process enhances its natural sugars and rounded body, moving the cup away from sharp acidity and toward caramel sweetness, gentle fruit (red apple, mandarin), and a smooth, nutty finish. The result is balanced, comforting, and quietly complex — a great example of how processing and terroir can elevate a traditionally “classic” variety.
