Accueil Ursa Major - Colombia Diego Horta Geisha natural anaerobic & infused
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THE EXPLORATIONS

Ursa Major - Colombia Diego Horta Geisha natural anaerobic & infused

Ursa Major - Colombia Diego Horta Geisha natural anaerobic & infused

€24,00
€24,00
€160,00 kg
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Infused coffees aren't really our thing. Diego Horta and his eucalyptus flowers had the bad taste to convince us otherwise. Seriously, it's incredible.

Weight
Style
Grinding

Ursa Major

In other words, the Great Bear in Latin. A constellation of stars that can be easily spotted by looking up on a clear night.

                                                                                          

                                                                                          

  • Varieties : Geisha
  • Processing method : Natural, anaerobic & infused with must & eucalyptus flowers
  • Altitude : 1,600 to 1,700m
  • Harvest period : October - December 2025

                                                                                          

  • Tasting notes : Genepi, tangerine & eucalyptus.
  • SCA score  : not communicated
  • Complexity level : Extreme
  • Acidity : Intense
  • Body / strength : Juicy

                                                                                                          

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Illustration de tasse

Nf - Recommended recipe

Filter:

  • 15g coffee / 220g water
  • Water 88°C
  • Grind: coarse to medium
  • Number of pours: 3
  • Drawdown time: < 2min30

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

Le café colombien est avant tout un café de montagne. Il pousse sur les flancs de la cordillère des Andes, dans un climat équatorial tempéré par l’altitude. L’alternance entre soleil, pluies régulières et nuits fraîches ralentit la maturation des cerises, ce qui permet une concentration aromatique élevée. Les sols sont souvent volcaniques ou alluviaux, riches en minéraux, et les exploitations sont majoritairement de petite taille, ce qui renforce le lien entre café, sol et microclimat.

Le terroir de Huila est particulièrement marqué. Situé au sud de la Colombie, il bénéficie de la double influence andine et amazonienne, avec des sols volcaniques jeunes et très fertiles issus du massif du Nevado del Huila. Les fortes altitudes, les pentes abruptes et les écarts de température jour/nuit indiquent une maturation lente et homogène. Résultat : des cafés très expressifs du sol, avec une acidité nette, une grande clarté aromatique et une sensation de fraîcheur minérale.

La Finca El Rincon s'inscrit dans ce paysage à 1 600 – 1 700 mètres d'altitude sur 11 hectares. La ferme est implantée sur des sols volcaniques profonds, bien drainés, riches en matière organique, un support idéal pour une variété aussi exigeante que la Geisha. La finca n'est pas une monoculture : Diego y cultive également plantains, yucca, avocats et bananes, une diversification qui structure l'écosystème de la parcelle, maintient l'humidité du sol et crée un couvert végétal naturel protégeant les caféiers des écarts thermiques les plus brusques.

Nm - Producer

Diego Hortagrew up on the family farm and learned coffee cultivation from his parents. But it was his curiosity about the producers of Pitalito(one of the Colombian epicenters of experimental fermentations) that shifted his approach. He brought back methods, processing techniques, and a way of thinking about the process not 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, Pink Bourbon, Colombia. Each variety is treated according to a distinct protocol, adapted to its structure and profile. His signature on fermentations is recognizable: he works in iteration, reinjecting the musts from previous fermentations into new tanks.
His mastery does not 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 influences the stability of the in-cup profile and the aromatic lifespan of the bean.

Nf - Varieties

This micro-lot is made up of 100% Geisha, one of the most prized (and demanding) varieties in specialty coffee. Originating from Ethiopia, introduced to Central America via Costa Rica in the 1950s, Geisha had its revelation at the 2004 Best of Panama, where it revolutionized tasting standards.
Its signature is recognizable:pronounced floral notes,delicate fruity profile,lively acidity, and remarkable length on the palate. Here, this signature is not masked but magnified by the infusion.

Nm - Treatment process

When we talk about coffee processing methods, we're moving into post-production: after the coffee cherries have been picked, the cooperative has a choice, either to leave the cherry pulp or remove it before drying.

This is an infused naturalprocess, and here are the steps:
Cherries are harvested at optimal ripeness, then put through a flotation system to remove impurities and lower-quality beans.
A first fermentation in tanks for 10 hoursis initiated. At its end, a must from a previous fermentation is added to the batch, enriched with eucalyptus flowersto enhance the sensory profile. A second fermentation phase of 40 hoursfollows.
The cherries are then patio-dried for 24 hours, before being transferred to a mechanical silo for an additional 48 hours, until they reach a moisture content of 10%.