Colombia - La Divisa

Roaster notes

From Sebastian Gomez's La Divisa farm in Circasia, Quindío, this Castillo variety undergoes a distinctive 30-hour underwater anaerobic fermentation before being washed, creating a balanced cup with stonefruit acidity and sweet notes of molasses, biscuit, plum, and milk chocolate. Grown at 1,700 meters beneath native shade trees on the family's 13-hectare farm, this coffee reflects decades of craft as Sebastian and his father John shifted their focus from quantity to quality, producing differentiated coffees with clarity and depth that showcase their terroir.

Tasting notes