Colombia - La Divisa

Taste notes: jackfruit, biscuit, plum, dark chocolat
eVariety: Castillo
Region: Circasia, Quindío.
Altitude: 1700 meters
Process: 30h anaerobic washed
Producer: Sebastian Gomez
Price paid to producer: $10,56

Shipping

Our coffees are roasted freshly every friday. After roasting shipping will take around 2-3 days. Keep in mind our coffee are standard shipped as whole beans. Write us in the order notes in case you would like your coffee grinded.

Why we chose this coffee

Sebastian Gomez with his coffee from La Divisa - not to be confused with previous washed Colombian coffee El Diviso - blew us instantly away with its balanced, fruity and sweet cup. Together with chocolate and molasses in sweetness, the coffee stands out in stonefruit acidity. 

30h anaerobic

This castillo variety coffee undergoes a 30h anaerobic fermentation. Before fermentation, the coffee cherries are packed in grain pro bags and transported to exporter Cofinet’s processing center. At La Pradera processing center the cherries are sorted again to end up with the best cherries possible for the fermentation. They undergo a 30 hour underwater fermentation to allow the sugars, organic acids and other compounds to break down gradually. That stimulates the beans with the development of a delicate and interesting profile yet preserving the La Divisa inherent quality. 

After fermentation, the cherries are pulped, and the mucilage is thoroughly washed away.
The water used in the washing process is recycled and reused for floating subsequent batches of cherries.

Sebastian Gomez

At 1,700 meters above sea level in Circasia, Quindío, lies La Divisa: a 13-hectare farm run by Sebastian Gomez and his father, John. Beneath the shade of guamo, guayacán, gualanday, and nogal trees, coffee grows the way it’s meant to.

John has worked in coffee for over 30 years and bought the farm in 1995. Sebastian returned to Colombia in 2014, inspired by the specialty movement he had seen abroad. Together, they shifted their focus from quantity to quality, planting varieties like Geisha and Pink Bourbon and letting patience do its work.

In 2017 the results began to show. Where volume once led the industry, character now takes center stage. Today, La Divisa is dedicated to producing differentiated coffees that reflect their terroir, craft, and the evolving market.

With technical support from Cofinet, they continue to refine what they do best: coffees with clarity, depth, and a sweet balance that lingers.