An avant-garde masterpiece pushing the boundaries of experimental processing. Crafted by the visionary Diego Horta at Finca El Rincón, this exceptional lot represents the frontier of modern specialty coffee. By merging the elegant, floral genetics of the Geisha variety with a precise, multi-stage anaerobic fermentation alongside fresh botanical elements, this coffee delivers an entirely unprecedented sensory profile.
[The Producer & Terroir]
Grown in the high-altitude microclimates of Santa María, Huila, Colombia (1,600–1,700 meters above sea level), this Geisha benefits from rich volcanic soils and dramatic day-to-night temperature swings. Producer Diego Horta is renowned for his meticulous, science-forward approach to farming, isolating micro-lots to champion unique processing methodologies.
[The Botanical Process]
This coffee undergoes a highly sophisticated Botanical Anaerobic Natural fermentation process:
- Selection: Only optimum, hyper-ripe cherries are hand-selected and measured for high sugar brix content.
- Fermentation: The cherries are sealed inside hermetic stainless steel tanks. Diego introduces a concentrated, recycled fermentation "must" (mosto) alongside fresh, locally harvested eucalyptus flowers
- The Result: During the oxygen-free environment, the coffee cherries naturally absorb the clean, cooling botanical essential oils, seamlessly weaving them into the cell structure of the bean before being slow-dried on raised African beds.
[Sensory Profile]
Aroma: Intense jasmine, candied orange peel, and a crisp, cooling herbal freshness.
Tasting Notes: An electric, complex cup exploding with vibrant tangerine brightness, sweet candied red fruits, and a remarkably clean, lingering botanical eucalyptus finish.
Body & Texture: Medium, juicy body with a sparkling, effervescent acidity.
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Reserve O lots are roasted to order weekly:
Degassed and rested at least for 48 hours before shipping.
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Check out our page on lot61.com/reserve-o.
