1 1

La Divisa

La Divisa

A natural Geisha shaped by the highland climate and Sebastián’s precision: fresh pineapple & a creamy finish.

30 boxes available.

£19.00
£19.00
Sale Sold out

Character

We taste fresh pineapple and cream.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

Volume
View full details

A fine Colombian expression.

Introducing a standout natural Geisha from Sebastián Gómez, cultivated on La Divisa, his 13-hectare farm nestled in the hills of Circasia, Quindío.

After returning to Colombia in 2014, Sebastián began to take a more active role in the family business. 

Having seen the growth of the specialty coffee movement abroad, he shifted his focus towards cultivating high-quality specialty grade lots.

Alongside the traditional Castillo and Caturra, exotic varieties were introduced to the farm. In 2018, Sebastián planted 5,000 green-tipped Geisha trees, this lot is a result of that decision.

The Producer

Sebastián Gómez shares ownership of La Divisa with his father, John, who has been working in coffee for over 30 years and has cared for the farm since purchasing it in 1995.

Sebastián and his team hand-pick only the ripest cherries at La Divisa. After an initial float and hand sort to remove defects, the cherries are transported in GrainPro bags to Cofinet’s La Pradera processing centre.

There, they undergo a second flotation using recycled water. This water is naturally filtered before being released, ensuring a closed-loop and sustainable process.

The cherries then undergo a 45-hour aerobic fermentation before drying slowly on raised beds for 8 to 12 days. Careful monitoring throughout preserves clarity and enhances sweetness, producing a fruit-driven cup with depth and balance.

  • Production Data

    Produced by Sebastian Gomez
    Region - Quindio
    Grown at 1700 - 1800 masl
    Varietal - Geisha
    Harvest - October 2024
    Process - Natural

  • Natural

    Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented.

    Whole cherries are placed inside grain pro bags or containers and all oxygen is expelled.

    They’re then left to ferment for a desired amount of time at a certain temperature, depending on the producers unique protocol.

    Once the specific fermentation has been reached the coffee follows a washed process procedure, the increased control over fermentation leads to a bright clean cup profile.

1 2