Name: Masdevallia torta Rchb.f.

Synonyms: Byrsella torta (Rchb.f.) Luer.

Etymology: Masdevallia honors the Spanish physician and botanist José Masdevall. Torta means "twisted" or "coiled," referring to the twisted lateral sepals.

First description: Heinrich Gustav Reichenbach described the species in 1883 in The Gardeners’ Chronicle, new series, volume 19, page 110.

Origin/Distribution: Colombia.

Location/Habitat: An epiphytic species of humid forests that requires a cool, shady location in cultivation. We recommend about 13–18 °C during the day and 7–12 °C at night, high humidity, and gentle, constant air movement. Avoid sustained heat above approximately 20 °C if possible.

Description and notes: This small orchid bears individual leathery leaves on short shoots. Particularly charming are the uniquely twisted sepals with their long, drawn-out tips, which give the flower a dynamic silhouette. The flowers reach about 3.5–4 cm. Cool roots and a regular water supply are crucial for successful cultivation. A small pot with fine bark and loose sphagnum combines moisture with good ventilation. Keep the substrate lightly and evenly moist, without waterlogging it or letting it dry out completely. Water with soft water and fertilize sparingly during growth.