Bright and sweet, with honey leading into orange candy and a trace of jasmine on the finish. A clean, composed cup with an easy energy.

 

La Divisa is the work of Sebastian Gomez, who tends his Caturra trees at 1700 metres in the hills of Quindio. Washed with care and patience, it’s a cup that balances vibrancy with poise, offering clarity without sharpness. It’s the kind of coffee that leaves space for its flavours to breathe.

Origin: Colombia

Region: Quindio

Farm: La Divisa

Producer: Sebastian Gomez

Altitude: 1700 masl

Process: Washed

Varietal: Caturra

Cherries are picked at peak ripeness, floated, and hand-sorted before undergoing a 30-hour underwater fermentation—a technique that sharpens clarity and deepens sweetness. Parchment is then washed and dried in temperature-controlled conditions, ensuring a consistent and stable cup. Sebastian’s approach brings refinement to every stage, resulting in a coffee that feels both precise and generous.

Espresso recipe: 1:2 ratio, 26–28 seconds 20g in 40-42g out. Keeps the honey sweetness forward while letting the jasmine aroma lift through the finish.