Finca El Rincon - Diego Horta - Anaerobic Natural Colombia - Colombia
Finca El Rincon - Diego Horta - Anaerobic Natural Colombia - Colombia
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Ships directly from Moonwake Coffee Roasters, roasted fresh every Tuesday and shipped Wednesday. US delivery is typically 2–6 business days. Orders with coffees from more than one roaster arrive as separate boxes. Shipping & freshness →
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Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
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Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Dark
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Flavor Profile
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Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Fruity
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Origin Type
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Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
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Flavor Notes
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Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Stone Fruit
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Caffeine
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Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
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Country of Origin
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Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - Colombia
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Process Type
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Processing
How the coffee cherry was prepared after picking — dried with or without its fruit, fermented under specific conditions, etc. Big effect on the final cup.
Read more in the glossary → - Anaerobic
Whole Bean
Roast: Dark
Recommended Rest: 2-3 weeks from roast date
Tasting Notes: black forest cake, cherry cordial, guinness
Origin Details
Region: Huila, Colombia
Elevation: 1600-1700masl
Producer: Diego Horta, Finca El Rincon
Process: Anaerobic Natural
Variety: Colombia
ABOUT THIS COFFEE AND PRODUCER
Diego Horta grew up surrounded by coffee on his family’s farm, learning every aspect of coffee growing from his parents. Over the course of his career, Diego grew fascinated by innovative processes and new varietals. Eventually, through networking with other industry experts, Diego learned how to better improve his farm and his brand. He also diversified his farm to grow plantains, yucca, avocados, and bananas to better improve sustainability.
This lot of Colombia underwent anaerobic fermentation for 160 hours in sealed bags followed by 24 hours of mechanical drying and a further 8 days of drying in a shed.
WHY WE SELECTED THIS COFFEE
Another release coming in, this time a fun cocoa forward dark roast from Finca El Rincon.
This one leans into a rich, layered chocolate profile that reminds us of black forest cake, with depth and a bit of decadence without losing balance. There is a cherry cordial note in the middle that adds a gentle touch of sweet fruit and keeps the cup from going too heavy.
What makes this coffee stand out is a foamy, almost creamy texture, with a slight malted edge that brings to mind a Guinness like character in the background. It gives the cup a soft but structured richness that carries through each sip.
We really enjoy this as a frothed aerocano where that texture comes forward clearly, or in milk as a ristretto shot where the creaminess and malted chocolate notes really open up.
