Coffee Profile Region Santa Maria, Huila Elevation 1,700 m Producer Diego Horta, El Rincon Variety Caturra, Castillo Certifications Conventional Processing Method La Palma, Anaerobic Natural Tasting Notes Cherry Limeade, Chocolate Syrup, Spice, Boozy Roast Light – Medium About the Coffee The coffee was grown by Diego Horta on his farm in Santa Maria. After being picked at peak ripeness, the coffee cherries are transported to the La Palma processing facility in Cundinamarca, where they undergo 190 hours of anaerobic fermentation in GrainPro bags. Then, they begin the drying process in mechanical dryers for 24 hours before being removed to a coffee drying shed to finish up, achieving optimal moisture content about eight days later.

Coffee Profile Region Santa Maria, Huila Elevation 1,700 m Producer Diego Horta, El Rincon Variety Caturra, Castillo Certifications Conventional Processing Method La Palma, Anaerobic Natural Tasting Notes Cherry Limeade, Chocolate Syrup, Spice, Boozy Roast Light – Medium About the Coffee The coffee was grown by Diego Horta on his farm in Santa Maria. After being picked at peak ripeness, the coffee cherries are transported to the La Palma processing facility in Cundinamarca, where they undergo 190 hours of anaerobic fermentation in GrainPro bags. Then, they begin the drying process in mechanical dryers for 24 hours before being removed to a coffee drying shed to finish up, achieving optimal moisture content about eight days later.