EL ENCANTO, COLOMBIA, ANAEROBIC NATURAL

The anaerobic natural process keeps the cherry intact throughout, creating an oxygen-restricted environment that coaxes out deep, fruit-forward complexity. The result is rich and expressive - banana, sour cherry, raisins and an easy enveloping sweetness. Diego Horta grew up on his family’s farm and had been cultivating El Ricón since his early tewnties, building on three generations of knowledge. Driven to push quality, he expanded into speciality varieties and adopted innovative processing methods such as anaerobic and natural fermentation. Sustainability runs through everything at El Rincón – plantains, avocados, yucca, and bananas grow alongside the coffee in a circular system that supports both the land and the farm’s long-term resilience. Backed by his family, Diego continues to innovate through collaboration and education, placing El Rincón at the forefront of Colombian specialty coffee.