El Rincón is an anaerobically fermented natural-process coffee from Diego Horta, produced at Finca El Rincón in Santa María, Huila, Colombia. The light-to-medium roast precisely brings out the citrusy freshness, juicy body, and clear fruit notes of this coffee—unusually clean and well-defined for a natural-process coffee. THE COFFEE AT A GLANCE Origin: Santa María / Huila / Colombia Producer: Diego Horta / Finca El Rincón Varieties: Caturra, Colombia, Castillo Process: Anaerobic Fermentation / Natural / Sun-Dried Growing Altitude: 1,560–1,710 m above sea level Harvest: November 2024 – February 2025 Shipment: June & November 2025 Exporter: Majestic Coffee Importer: Algrano Sourcing: PATAP Coffee Transport / Logistics: 0.8625 CHF / kg Algrano Fee: 2.3235 CHF / kg Our purchase price: 14.8204 CHF / kg Quantity purchased: 140 kg Lot ID: CO-437-202411-44ac7ec48a IN THE CUP Lemongrass, lime, and juicy, sweet tropical fruit meet cacao nibs and delicate milk chocolate. The acidity is crisp and citrusy, and the body is lively and well-structured. ORIGIN Diego Horta is a third-generation coffee farmer in Santa María, one of the most influential specialty coffee regions in Huila. In 2018, at the age of 20, he took over Finca El Rincón and began working specifically with new varieties, differentiated natural processes, and modern processing approaches. Diego represents a new generation of producers in Colombia: quality-oriented, eager to experiment, and mindful in their approach to the market and processing. Diego Horta is a third-generation coffee farmer in Santa María, one of the most influential regions for specialty coffee in Huila. At the age of 20, he took over Finca El Rincón in 2018—with a clear focus: new varieties, clean natural-processed coffees, and distinct flavor profiles. For the past five years, he has consistently produced complex, clean natural-processed coffees—in a country where this processing method is climatically challenging. Santa María is considered one of the pioneering regions for distinct flavor profiles in Huila. Diego represents a new generation: young, eager to experiment, quality-oriented—and mindful of processing and market dynamics. Clean natural coffees in Colombia are no accident. High humidity, variable rainfall, and microclimatic differences make the drying process challenging. Consistency over several years requires precise sorting, controlled drying, and clean infrastructure. Diego is seen as a youth leader in the region—especially in the context of “generational relief”: Who will take over the farms? Who will stay? Who will continue to professionalize the industry? PROCESSING & HANDLING The coffee cherries are processed as whole fruits and dried under controlled conditions. Anaerobic fermentation creates additional aromatic depth without causing the coffee to appear over-fermented. Key factors for this profile are: precise selection of ripe cherries controlled drying management constant moisture monitoring clean infrastructure The result is a Natural with clear fruitiness, a stable structure, and exceptional precision. SENSORY PROFILE Aroma: Marzipan, milk chocolate Flavor: Lemongrass, tropical fruit, cacao nibs, citrus, lime Acidity: medium, distinctly citrusy Body: Juicy, structured Aftertaste: Orange, lingering What makes this coffee special is its balance: fruit, yes—but precise. Sweetness, yes—but not jam-like. The tropical fruit tastes fresh, not fermented. Lemongrass adds a green, ethereal zing. In the background, cacao nibs—dry and slightly tart—provide structure. The finish is orange-citrusy and clean. WHY THIS COFFEE IS SPECIAL Because it shows that natural-processed coffee in Colombia isn’t just a trend, but can be a craft. Because it comes from a producer who consciously focuses on differentiation—not mass production. And because profiles like this help broaden the image of Colombian coffee: not just washed, not just classic—but clean, modern, and complex.
El Rincón is an anaerobically fermented natural-process coffee from Diego Horta, produced at Finca El Rincón in Santa María, Huila, Colombia. The light-to-medium roast precisely brings out the citrusy freshness, juicy body, and clear fruit notes of this coffee—unusually clean and well-defined for a natural-process coffee. THE COFFEE AT A GLANCE Origin: Santa María / Huila / Colombia Producer: Diego Horta / Finca El Rincón Varieties: Caturra, Colombia, Castillo Process: Anaerobic Fermentation / Natural / Sun-Dried Growing Altitude: 1,560–1,710 m above sea level Harvest: November 2024 – February 2025 Shipment: June & November 2025 Exporter: Majestic Coffee Importer: Algrano Sourcing: PATAP Coffee Transport / Logistics: 0.8625 CHF / kg Algrano Fee: 2.3235 CHF / kg Our purchase price: 14.8204 CHF / kg Quantity purchased: 140 kg Lot ID: CO-437-202411-44ac7ec48a IN THE CUP Lemongrass, lime, and juicy, sweet tropical fruit meet cacao nibs and delicate milk chocolate. The acidity is crisp and citrusy, and the body is lively and well-structured. ORIGIN Diego Horta is a third-generation coffee farmer in Santa María, one of the most influential specialty coffee regions in Huila. In 2018, at the age of 20, he took over Finca El Rincón and began working specifically with new varieties, differentiated natural processes, and modern processing approaches. Diego represents a new generation of producers in Colombia: quality-oriented, eager to experiment, and mindful in their approach to the market and processing. Diego Horta is a third-generation coffee farmer in Santa María, one of the most influential regions for specialty coffee in Huila. At the age of 20, he took over Finca El Rincón in 2018—with a clear focus: new varieties, clean natural-processed coffees, and distinct flavor profiles. For the past five years, he has consistently produced complex, clean natural-processed coffees—in a country where this processing method is climatically challenging. Santa María is considered one of the pioneering regions for distinct flavor profiles in Huila. Diego represents a new generation: young, eager to experiment, quality-oriented—and mindful of processing and market dynamics. Clean natural coffees in Colombia are no accident. High humidity, variable rainfall, and microclimatic differences make the drying process challenging. Consistency over several years requires precise sorting, controlled drying, and clean infrastructure. Diego is seen as a youth leader in the region—especially in the context of “generational relief”: Who will take over the farms? Who will stay? Who will continue to professionalize the industry? PROCESSING & HANDLING The coffee cherries are processed as whole fruits and dried under controlled conditions. Anaerobic fermentation creates additional aromatic depth without causing the coffee to appear over-fermented. Key factors for this profile are: precise selection of ripe cherries controlled drying management constant moisture monitoring clean infrastructure The result is a Natural with clear fruitiness, a stable structure, and exceptional precision. SENSORY PROFILE Aroma: Marzipan, milk chocolate Flavor: Lemongrass, tropical fruit, cacao nibs, citrus, lime Acidity: medium, distinctly citrusy Body: Juicy, structured Aftertaste: Orange, lingering What makes this coffee special is its balance: fruit, yes—but precise. Sweetness, yes—but not jam-like. The tropical fruit tastes fresh, not fermented. Lemongrass adds a green, ethereal zing. In the background, cacao nibs—dry and slightly tart—provide structure. The finish is orange-citrusy and clean. WHY THIS COFFEE IS SPECIAL Because it shows that natural-processed coffee in Colombia isn’t just a trend, but can be a craft. Because it comes from a producer who consciously focuses on differentiation—not mass production. And because profiles like this help broaden the image of Colombian coffee: not just washed, not just classic—but clean, modern, and complex.
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About the Roastery
For us at PATAP, coffee is more than just a drink. It is history, trade, exploitation - and at the same time taste, culture and encounter. We roast to show that there is another way: transparent, fair and uncompromisingly good. Our coffees do not come from anonymous warehouses, but directly from people who know what they are doing: small farmers, cooperatives and family businesses with real expertise and attitude. We buy consciously, pay prices that make sense and disclose what we are left with. Transparency is not marketing for us, it's standard. Our roasts show what Specialty Coffee can do: Fruit, depth, clarity - sometimes also rough edges. No showmanship, but honest craftsmanship with respect for origin and product. As the first officially SFCC-certified roastery in Switzerland, we made responsibility and transparency in the coffee trade visible early on. Today, there are more certified companies - a good and important sign for the industry. Without the producers, we would be nothing. That's why we don't take ourselves too seriously - but we do take what we do very seriously.
Specialty
Single origin coffees, estate coffees, fine robusta, espresso and filter coffees
© 2026 Röstpost. Made in Switzerland.
© 2026 Röstpost. Made in Switzerland.
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