Diego Horta - Anaerobic Natural

MEET THE PRODUCERS | Equation Coffee is a longtime friend of the Black & White family. You've likely seen the name of at least one of their endeavors printed on several of our labels throughout the years: La Palma y El Tucán. They pioneered anaerobic processing methods in Colombia and have produced arguably the best anaerobic washed coffees we've ever tasted! Their commitment to excellence and obsession with perfecting fermentation methods are two of the reasons they’ve been featured so prominently on our menu.

Another reason we love our partners at Equation Coffee is because of their profound commitment to community. Since 2013, they have fostered meaningful relationships with over 100 coffee-growing families in the area surrounding their production facility, partnering with them through relationship-driven programs such as Neighbors & Crops. These programs have changed the lives of many coffee growers in Colombia, and Diego Horta is one such beneficiary. This release was grown by Diego on his farm in Santa Maria and then shipped over to the processing gurus at La Palma y El Tucán. After tasting this coffee, we feel certain you'll agree that their partnership is a perfect match.

TRUST THE PROCESS | 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.

TAKE A SIP | The red fruit notes in this cup are pronounced and profound, reminding us of black cherries and almost grape-like in character. It’s boozy-but-also-sweet, like cherry cordial filling, and that sweetness feels smooth and creamy, like marzipan. Citrus notes play well with a cinnamon-like spice, giving us a delightful spiced orange note. As the cup cools, it finishes like craft chocolate—and it smells just like walking into Videri Chocolate Factory.

Origin | Santa Maria, Huila, Colombia

Grower | Diego Horta

Processing | La Palma

Farm | El Rincon

Process | Anaerobic Natural

Variety | Caturra, Castillo

Elevation | 1700 MASL

Produced by Diego Horta in the Santa Maria region of Huila, this Colombian lot showcases the distinct profile of the Caturra varietal when subjected to modern processing techniques. By utilizing an anaerobic natural method, the coffee undergoes fermentation in an oxygen-deprived environment, a practice often employed to intensify the inherent sweetness and complexity of the bean. Sourced by Black & White Coffee Roasters, this selection highlights the unique terroir of Colombia · Santa Maria, Huila.

Anaerobic processing frequently results in a heightened perception of fruit-forward acidity and a syrupy mouthfeel, often pushing the boundaries of traditional cup profiles. When evaluating such coffees, tasters may find it helpful to reference a flavor wheel to categorize the interplay between the deep, dark fruit notes and the subtle, nutty undertones present in this specific harvest. This lot serves as a compelling example of how meticulous post-harvest handling can transform a classic varietal into a vibrant, multifaceted experience.