JAVA TWIST

JAVA TWIST
JAVA TWIST
JAVA TWIST
JAVA TWIST
JAVA TWIST
JAVA TWIST
JAVA TWIST
JAVA TWIST
JAVA TWIST
JAVA TWIST
JAVA TWIST
JAVA TWIST
JAVA TWIST
JAVA TWIST
CATEGORY: 
 Reserve
VARIETY :
Java
PROCESS: 
Natural
ALTITUDE: 
1.800 MT
FARMER:
 Diego Horta

FARM:  
 El Rincón
REGION:
 Huila
MUNICIPALITY:  
 Acevedo
PROFILE:
floral, black tea, citric acid, lemon, green mango, mint
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AVAILABLE ON SPOT

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK
See the full list of coffees available at your nearest location
HISTORY: 
Diego is a traditional coffee maker. His parents are coffee growers, and along with him, they have been evolving their methods from traditional to special. "El Rincón," his farm, was named because it is situated between the union of two mountains that form an angle; this particularity makes the farm have a unique environment. There is a forest reserve on the farm that gives rise to a stream that supplies water to the El Encanto sidewalk.

Diego and his family began producing high-quality coffees in 2013. When he finished school, he decided to specialize in coffee because he saw the need to seek an economic activity that would guarantee tranquility for his family.

Diego is currently a producer, taster, and barista in the town square, where he sells a portion of his coffee. Producing good coffee is the sole purpose of his life. "For me, coffee is a service that must be provided to all who require it.
PROCESS DESCRIPTION: 
The process starts with harvesting ripe cherries, followed by a meticulous two-stage selection—first by floating to remove defects, then manually to ensure only the highest quality cherries are used. The selected cherries undergo 8 days of anaerobic fermentation in GainPro bags, developing complex and fruity flavors.

After fermentation, the cherries are dried using a mixed method: first in a mechanical silo until their weight reduces by 33%, then sun-dried on raised canopies for 8 to 10 days to reach an optimal moisture level of around 11%. Following this, the coffee is stabilized under tarps for 8 days to allow the flavors to settle.

The result is a distinctive cup with floral notes, hints of black tea, citric acid, lemon, green mango, and mint, highlighting the unique characteristics of the Java variety.
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