La Divisa. Colombia. Castillo. Natural. 

Every bean has a story
A funky coffee from producer Sebastian Gomez in Circasia, Quindio Department of Colombia.

Sebastian Gomez

Sebastián Gomez comes from a traditional coffee family, with his father John being a farmer for more than 30 years. He and his father own La Divisa - a farm in the Quindio region of Colombia, sitting at 1700 masl. It is clear that with that much experience and generational knowledge comes great coffee.

At La Divisa they mainly grow Gesha and Pink Bourbon, aiming for quality over quantity. Located in a remote area of Colombia, Sebastián Gomez’s farm is thriving under his watch. With respect for tradition and an unwavering commitment to innovation, Gomez grows coffee with an artisanal touch.

PROCESSING

Sebastián and his team of pickers selectively harvest only the ripest cherries. They then transport the cherries to the La Divisa sorting area, where the team meticulously hand-sort and float them to eliminate any low-density, underripe, or defective beans. After that, they transport the cherries to the processing center, La Pradera, in Grainpro bags or suitable containers to preserve their freshness.

​​Upon arrival, the team continues with rigorous quality protocols. They place the cherries in water tanks to float them, removing any low-density beans and external material. The water used in this stage is recycled for more baches that require floating. ​Once this water is no longer suitable to be used for floating, they filter it through a series of specialized tanks before being irrigated into vetiver grass beds and is released as oxygen. This natural filtration process purifies the water, ensuring no contaminated water comes out of the processing center, maintaining an environmentally sustainable operation.

After floating, the team does a meticulous hand-sorting to the cherries. They eliminate any unripe, overripe, or faulty cherries. This ensures only the best cherries move forward in the process. ​For this lot, cherries are exposed to 45-hour aerobic fermentation. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich, complex, and deeply connected to its origin. Afterwards, they spread out the cherries on raised beds. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mold.

​The drying process can take between 8 to 12 days. During this, the sugars and flavors from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and a full-bodied. ​They aim for a moisture content of 9.5%-11%, which is the perfect point. Their greenhouse maintains a temperature range of 20 to 38°C, helping them achieve a consistent drying time for the coffees.

If you fancy similar coffees try out Buesaco from our portfolio.