OMNIROAST BLUE

Diego grew up on his family's coffee farm and learned about cultivation from an early age. This close proximity to coffee led to a particular fascination early on: with different varietals, their sensory possibilities, and the question of how much influence cultivation and processing have on the final cup profile.

Today, Diego Horta represents a very curious, experimental approach to Specialty Coffee. At El Rincón, he works with varietals such as Geisha, Sidra, Pacamara, Borbón Rosado, and Colombia, exploring how their character can be brought out through different processing methods. Anaerobic fermentations and natural processes play a particularly important role in this.

His goal is not to make coffees taste arbitrarily "different," but to precisely highlight their unique characteristics: floral notes, intense fruit, sweetness, depth, or a special texture. To achieve this, Diego regularly exchanges ideas with coffee experts from Pitalito and Neiva, attends workshops, and continuously refines his processes.

El Rincón is thus an example of modern Colombian Specialty Coffee: rooted in family tradition, but characterized by openness, knowledge, and a genuine joy of experimentation.