Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesEU: Colombia Diego Horta Natural
Colombia

EU: Colombia Diego Horta Natural

Anaerobic Natural, grown at 1700 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
CountryEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
CountryColombia✓
ProducerDiego Horta
ProcessAnaerobic Natural✓
Harvest—
Altitude1700 masl
Varieties—
Roast—
Tasting notes

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Supply Chain

  1. Country

    Colombia

    Grown by Diego Horta

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    EU: Colombia Diego Horta Natural

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarEU: Colombia Juan Jimenez GeshaColombia Diego Horta Infused GeshaColombia OmbligonColombia DicafeColombia Luz Helena SalazarColombia Hachi Chiroso NaturalMore from this producerDiego Horta14Same processAnaerobic Natural776From the same originColombia6009More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic NaturalAltitude1700 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability