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Pyxis - Colombia Diego Horta anaerobic fermentation

Pyxis - Colombia Diego Horta anaerobic fermentation

€16,50
€16,50
€66,00 kg
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A coffee with a controlled fermentation profile, resulting from a long and delicate anaerobic process.

Weight
Style
Grinding

Pyxis

The constellation Pyxis represents a magnetic compass used for maritime navigation. It is located near the stern of the ship Argo, in the same area as its mast.

                                                                                          

  • Country :Colombia
  • Region : Huila
  • Municipality : Santa Maria
  • Farm / washing station : Finca El Rincon
  • Producer : Diego Horta

                                                                                          

  • Varieties : Colombia
  • Processing method : Natural & anaerobic fermentation
  • Altitude : 1,600 - 1,700m
  • Harvest period : January 2026

                                                                                          

  • Tasting notes : Plum, grape, malt
  • SCA score : Not communicated
  • Complexity level : High
  • Acidity : Lively
  • Body / strength : Generous

                                                                                                          

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Illustration de tasse

Nf - Recommended recipe

Filter:

  • 15g coffee / 220g water
  • Water 91°C
  • Grind: coarse to medium
  • Number of pours: 3
  • Brew time: < 2min

Tip:wait 3 to 4 weeks for degassing after roasting before consuming this coffee as a filter. The aromatic peak is estimated at 1 month after roasting.

Nm - Terroir

Colombian coffee is above all a mountain coffee. It grows on the slopes of the Andes mountain range, in an equatorial climate tempered by altitude. The alternation between sun, regular rainfall, and cool nights slows down the ripening of the cherries, which allows for a high aromatic concentration. The soils are often volcanic or alluvial, rich in minerals, and the farms are mostly small, which strengthens the link between coffee, soil, and microclimate.

The Huilaterroir is particularly distinctive. Located in the south of Colombia, it benefits from the dual Andean and Amazonian influence, with young and very fertilevolcanic soils originating from the Nevado del Huila massif. High altitudes, steep slopes, and significant day/night temperature variations indicate slow and homogeneous maturation. The result: coffees that are very expressive of the soil, with a clear acidity, great aromatic clarity, and a sensation of mineral freshness.

The Finca El Rinconis part of this landscape at an altitude of 1,600 – 1,700 meters over 11 hectares. The farm is established on deep, well-drained volcanic soils, rich in organic matter, an ideal substrate for demanding varieties. The finca is not a monoculture: Diego also cultivates plantains, yucca, avocados, and bananas, a diversificationthat structures the plot's ecosystem, maintains soil moisture, and creates a natural plant coverprotecting the coffee trees from the most abrupt thermal variations.

Nm - Producer

Diego Hortagrew up on the family farm and learned coffee cultivation from his parents. But it was his curiosity for Pitalitoproducers (one of Colombia's epicenters for experimental fermentations) that shifted his approach. He brought back methods, processing techniques, a way of thinking about the process no longer as a neutral step, but as a lever for aromatic expressionin its own right.
At El Rincon, he cultivates a selection of high-potential varieties: Geisha, Sidra, Pacamara, Bourbon Rose, Colombia. Each variety is treated according to a distinct protocol, adapted to its structure and profile. His signature on fermentations is recognizable: he works iteratively, reintroducing musts from previous fermentations into new tanks.
Mastery doesn't stop at the tank. Diego dries his coffees by combining patio and mechanical silo, with precise control of residual moisture (10% for this lot). This post-fermentation management directly impacts the stability of the cup profile and the aromatic shelf life of the bean.

Nf - Varieties

The Colombiavariety is an arabica hybrid developed in the 1980s by Cenicafé, the National Coffee Research Center of Colombia. Resulting from a cross between Caturra and Timor Hybrid, it was initially selected for its resistance to coffee leaf rust (Hemileia vastatrix), a devastating disease that threatened the national coffee industry.
Long considered a utilitarian variety—robust, productive, but unremarkable—Colombia has since been re-evaluated. In the right hands, at the right altitude, and with a controlled process, it reveals unexpected complexity: dark fruit notes, body, a raw material that responds generously to long anaerobic fermentation.

Nm - Treatment process

This is the natural anaerobic fermentation process.

This coffee is first and foremost a natural coffee, meaning the cherry is not pulped immediately after harvest. The ripe cherries are harvested and then placed whole in airtight bags or barrels, deprived of oxygen. This is anaerobiosis: without air, the yeasts naturally present on the fruit undergo slow, deep, and controlled fermentation. For this coffee, it lasts 160 hours. That's almost seven days of calculated stillness. This is particularly long, but Diego Horta managed to avoid over-fermentation despite this unusual duration.