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The initial aroma of this coffee belies the nature of the cup. Initially the aroma comes across as a bit spicy, with notes of ginger, cinnamon, cardamom, grains of paradise. As the cup cools a bit the subtle scent of dried rose petals grows and is joined by geranium, honeysuckle, pleasantly fragrant passionflower, and hints of mint.

The aroma continues onto the palate where they blend with a bright citrus, lemongrass, and green apple acidity and abundance of nectar-like honey sweetness. Tropical notes of guava, papaya, and pineapple are joined by honeydew and a flavor reminiscent of strawberry jam on toast. The cup finishes with blended notes of sweet cereal grain, honey, and complex muddled fruit.

Nestled in the vibrant Quindío region of Colombia, Finca La Divisa is a shining example of the nation's rich coffee heritage and a testament to innovative farming practices. Co-owned by visionary farmer Sebastian Gomez and his father, John, this farm has gained acclaim for its dedication to producing remarkable coffee varietals, including Pink Bourbon and Gesha. These varietals are not only celebrated for their distinctive flavor profiles but also for the meticulous craftsmanship required to cultivate these unique and delicate plants.

Situated at an altitude of 5600 feet, Finca La Divisa enjoys a microclimate that creates ideal conditions for coffee cultivation. Sebastian’s progressive approach to farming has led to the success of his innovative techniques, resulting in coffees that highlight the vibrant fruit flavors and complexities inherent to the profiles of Pink Bourbon and Gesha. With a focus on quality over quantity, Sebastian continues to redefine the potential of Colombian coffee, ensuring that La Divisa remains at the forefront of the specialty coffee movement.

As you enjoy the exquisite offerings from Finca La Divisa, you are experiencing not just exceptional flavors but also participating in a narrative of dedication, innovation and sustainability. This farm embodies the spirit of Colombian coffee, transforming each cup into a celebration of craftsmanship and the rich heritage.

This particular coffee underwent a dry anaerobic fermentation of 32 hours before being pulped and fermented for an additional 48 hours. It was dried on raised beds at temperatures not exceeding 95°F until the ideal moisture content was achieved.

The scents and flavors that make this coffee so wonderful are ethereal and fleeting with the wrong brewing water and technique. We brew this coffee with the following guidelines:

Kalita 185
• Between a 1:16.5 and a 1:15 ratio. We use 18g to 20g coffee for 300g of water
• Water is at lower than normal minerality: 20-60ppm
• Water temperatures 190-196°F
• A light short bloom, just enough to wet the entire grounds bed ~50-75g for ~20-30 seconds
• A fast brew: total brew time of about 3 minutes