Análisis de la cuota de mercado de Toby's Estate para julio 2026

El Rincon undergoes 160 hours of anaerobic fermentation in bags, followed by 24 hours of controlled mechanical drying and a further eight days resting in a drying shed. Produced by Diego Horta, whose approach to coffee was shaped by generations of family knowledge, the coffee carries plenty of depth and structure without losing clarity. In the cup, tropical fruit sits alongside rich sugar-browning notes, creating a profile that's both vibrant and grounded. As it cools, the fruit becomes more pronounced, revealing a tropical character that's not something you see often from Colombia.