About the farm

Sebastian Gomez hails from a long line of coffee growers, and he, along with his father, owns La Divisa Farm, a 13-hectare estate situated at an altitude of 1,700 meters in Circasia, Quindío. Their farm is adorned with beautiful shade treeslike Guamo, Guayacan, Gualandai, and Nogal.

Sebastian, a young farmer, and his wife are actively involved in both coffee cultivation and administrative tasks. His father, John, boasts over 30 years of experience in the coffee industry, overseeing the family’s coffee farms sinceacquiring La Divisa in 1995. Sebastian’s deeper immersion into coffee began in 2014 when he returned to Colombia. Inspired by the specialty coffee movement abroad, he decided to shift their focus towards specialty coffee and plantedvarieties such as Geisha and Pink Bourbon.

Sebastian reflected on their journey, acknowledging the patience required for their hard work to bear fruit. It took threeyears for their efforts to yield marvelous results.

The 24kg microlot we’ve obtained is exclusively Gesha, a varietal initially discovered in Abyssinia, Ethiopia in 1931. Itlater found its way to Colombia in 2005 before gaining fame in Panama where it was distributed in the 1960’s.

Anyone who read the book by the adventurer Michaele Weissman knows about the one cup that tasted so good, that he saw ‘God in a Cup’ (sidenote, it’s worth a read!) Since then the hype has been un-stopped and rightfully so. It isassociated with extremely high cup quality when the plants are managed well at high altitude, and is known for itsdelicate floral, jasmine, and peach-like aromas.

The coffee was originally collected in Ethiopia in a region close to a mountain whose name is most commonly rendered in English as Gesha.

With the support of Cofinet, Sebastian decided to employ the ‘Natural EF2’ fermentation method, a technique that Cofinetdeveloped and honed over a four-year testing period.

The coffee underwent meticulous fermentation, starting with 24 hours of dry aerobic fermentation, followed by a 50-hour period inside Grainpro bags at temperatures below 22°C. Subsequently, the cherries were carefully laid out on raised bedsuntil they achieved an ideal moisture content of 11%.

This meticulous process yields a rich, process-oriented coffee that beautifully preserves the authentic varietal character in each cup.