WINTER SPECIAL! Colombia - Anibal Díaz | omni

OMG... another world class microlot!

When we met Anibal and tasted his coffees last year, we instantly recognized something truly special in his approach to producing and experimenting with specialty coffees. His passion and innovation left a lasting impression, which is why we knew his coffee would be the perfect choice for our winter special. It’s the kind of coffee that invites you to slow down, relax, and savor the moment—ideal for sipping around the Christmas tree.

This vibrant microlot offers a juicy, crisp cup with bright red fruit notes and candy-like flavors of bubblegum, cherry, and raspberry. A subtle acidity of cardamom and lime adds a refreshing complexity, making it the perfect companion for those cozy winter moments.

ORIGIN: Colombia
PRODUCER: Aníbal Díaz Plazas - Finca Los Nogales
REGION: Pitalito - Huila
GROWING ALTITUDE: 1870m - 2000m.
VARIETAL: Tabi
PROCESS: Thermal shock 90H anaerobic washed
ROAST PROFILE: Omni (both for filter or espresso brews).

Hailing from the renowned coffee-growing region of Huila, Colombia, Anibal Díaz is a coffee producer who brings a unique perspective to the coffee industry. Growing up in a family of coffee farmers, Anibal initially pursued a different path, dedicating years to the study of Philosophy and a career as a professor. However, the call of his heritage remained strong and he returned to the art of coffee farming.

Building on his family’s rich legacy, Anibal has honed his skills through rigorous cupping, advanced roasting techniques, and innovative fermentation experiments. His approach is rooted in a deep understanding of the complexities of coffee, paired with a relentless pursuit of quality.

A complex process.

The process always starts with a good harvesting of ripe fruits: in this step, only coffee fruits that have reached adequate maturity are collected, which guarantees the quality of the beans.

The collected beans undergo a cleaning and disinfection process using treated water, ensuring the elimination of impurities and unwanted microorganisms. Then they are processed by a thermal shock, being immersed alternately in hot and cold water. (80 degrees 20 seconds and 15 degrees 3 minutes). This has two purposes: to release glucose from the beans and to pasteurise them to eliminate unwanted microorganisms.

The pulp is removed from the beans and sugars obtained from pressing the coffee husks are added, this adds sweetness and complexity to the flavour. Pre-ferments, similar to sourdough in bakery, are added to start fermentation. The beans ferment for 90 hours, which contributes to the formation of distinctive flavours.

The fermented beans are then dried in the sun for a period of 15 days, to reach the optimal moisture for storage.