Pyxis - Colombie Diego Horta fermentation anaérobique

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.