Diego Horta grew up on his family's coffee farm, learning about producing coffee from his parents. Over the years, he has also diversified his farm, growing crops such as plantains and avocados to transition his farm into a successful business.

Adopting innovative techniques and experimenting with varieties from other growers in the area, Diego has planted high quality varieties at El Rincon, processing with techniques he has learned from producers in Pitalito. For this Geisha variety, Diego processes the cherry anaerobically for 80 hours, drying in a mechanical silo to reach precise moisture levels.

In the cup, we find vibrant aromatics and acidity from Diego's processing, with berry and lime throughout. Dark chocolate and pineapple emerges as the coffee cools.