Colombia: Circasia, La Divisa, Sebastian Gomez, Natural Lactic – Filter Roast
This coffee, cultivated by Sebastian Gomez at La Divisa farm, underwent a unique processing method. First, the beans were subjected to a 24-hour dry aerobic fermentation. Afterward, they were stored in Grainpro bags for 90 hours, with the temperature carefully kept below 22ºC. During this time, bacteria consumed the sugars and carbohydrates in the mucilage, resulting in a higher lactic acid concentration. The beans were then dried on raised beds until they reached an 11% moisture level.
This microlot consists entirely of the Geisha varietal, which was originally discovered in Abyssinia, Ethiopia, in 1931. Geisha was first cultivated in Panama in 1963 and introduced to Colombia in 2005.
Sebastian Gomez, from a traditional coffee family, co-owns La Divisa Farm in Circasia, Quindío, with his father, John. The 13-hectare farm, located at 1,700 meters, features shade trees like Guamo, Guayacan, Gualandai and Nogal.
While John has over 30 years of experience and has managed the farm since 1995, Sebastian became more involved in 2014 after returning to Colombia. Influenced by the specialty coffee movement abroad, Sebastian and his wife decided to focus on specialty coffee, planting varieties like Geisha and Pink Bourbon.
Region: Circasia, Quindio
Farm: La Divisa
Tasting Notes: Bright and sparkling, with notes of strawberries and cream, yuzu and pear with a lingering acidity
Altitude: 1700 - 1800 masl
Variety: Geisha
Process: Lactic Natural
Grind options: Whole Beans, Aeropress, Plunger, Batch Brew, V60, Cold Brew
This coffee, cultivated by Sebastian Gomez at La Divisa farm, underwent a unique processing method. First, the beans were subjected to a 24-hour dry aerobic fermentation. Afterward, they were stored in Grainpro bags for 90 hours, with the temperature carefully kept below 22ºC. During this time, bacteria consumed the sugars and carbohydrates in the mucilage, resulting in a higher lactic acid concentration. The beans were then dried on raised beds until they reached an 11% moisture level.
This microlot consists entirely of the Geisha varietal, which was originally discovered in Abyssinia, Ethiopia, in 1931. Geisha was first cultivated in Panama in 1963 and introduced to Colombia in 2005.
Sebastian Gomez, from a traditional coffee family, co-owns La Divisa Farm in Circasia, Quindío, with his father, John. The 13-hectare farm, located at 1,700 meters, features shade trees like Guamo, Guayacan, Gualandai and Nogal.
While John has over 30 years of experience and has managed the farm since 1995, Sebastian became more involved in 2014 after returning to Colombia. Influenced by the specialty coffee movement abroad, Sebastian and his wife decided to focus on specialty coffee, planting varieties like Geisha and Pink Bourbon.
Region: Circasia, Quindio
Farm: La Divisa
Tasting Notes: Bright and sparkling, with notes of strawberries and cream, yuzu and pear with a lingering acidity
Altitude: 1700 - 1800 masl
Variety: Geisha
Process: Lactic Natural
Grind options: Whole Beans, Aeropress, Plunger, Batch Brew, V60, Cold Brew
This coffee, cultivated by Sebastian Gomez at La Divisa farm, underwent a unique processing method. First, the beans were subjected to a 24-hour dry aerobic fermentation. Afterward, they were stored in Grainpro bags for 90 hours, with the temperature carefully kept below 22ºC. During this time, bacteria consumed the sugars and carbohydrates in the mucilage, resulting in a higher lactic acid concentration. The beans were then dried on raised beds until they reached an 11% moisture level.
This microlot consists entirely of the Geisha varietal, which was originally discovered in Abyssinia, Ethiopia, in 1931. Geisha was first cultivated in Panama in 1963 and introduced to Colombia in 2005.
Sebastian Gomez, from a traditional coffee family, co-owns La Divisa Farm in Circasia, Quindío, with his father, John. The 13-hectare farm, located at 1,700 meters, features shade trees like Guamo, Guayacan, Gualandai and Nogal.
While John has over 30 years of experience and has managed the farm since 1995, Sebastian became more involved in 2014 after returning to Colombia. Influenced by the specialty coffee movement abroad, Sebastian and his wife decided to focus on specialty coffee, planting varieties like Geisha and Pink Bourbon.
Region: Circasia, Quindio
Farm: La Divisa
Tasting Notes: Bright and sparkling, with notes of strawberries and cream, yuzu and pear with a lingering acidity
Altitude: 1700 - 1800 masl
Variety: Geisha
Process: Lactic Natural
Grind options: Whole Beans, Aeropress, Plunger, Batch Brew, V60, Cold Brew
