Diego Orta - Anaerobic Natural

MEET THE PRODUCER | 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 Orta 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 | We’ve featured Diego’s anaerobic lots on our menu before, and this year’s lot is a tad bit more intense than previous iterations. The red fruit notes 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

Producer | Diego Orta (grower) | Equation Coffee (processing extraordinaires)

Farm | El Rincon

Process | Anaerobic Natural

Variety | Caturra, Castillo

Elevation | 1700 MASL

This lot from producer Diego Orta represents a focused expression of the Caturra varietal, cultivated in the Santa Maria region of Colombia · Santa Maria, Huila. Roasted by Black & White Coffee Roasters, the coffee undergoes an anaerobic natural process, a technique that often influences the final cup profile by intensifying fruit-forward characteristics and altering the fermentation environment. You can learn more about how these processing methods impact the bean's development here.

In the cup, this selection presents a complex array of flavors, ranging from deep stone fruit notes like black cherries and cherry cordial to the sweetness of marzipan and spiced orange. These descriptors, which can be mapped using a flavor wheel, highlight the distinct profile achieved through the anaerobic environment. By balancing the inherent qualities of the Caturra plant with precise post-harvest handling, this coffee offers a unique look at the potential of the Huila region.