Colombia Quindío – Sebastian Gomez

$43.00

NEW

FLAVOURS OF:

EXOTIC FRUITS, CARAMELS, FLORAL

This exceptional Geisha coffee from La Dvisia is a testament to Sebastián Gómez's dedication to quality and innovation in coffee production. The Geisha cherries undergo an extended anaerobic fermentation process. First, the cherries are placed in sealed tanks without oxygen for 48 hours, allowing the natural yeasts and bacteria to start fermentation. The double anaerobic natural processing method enhances the coffee's distinct Exotic fruit and floral characteristics.

Product variants

COFFEE ID

Variety

GEISHA

Roast Profile

Light / Medium

Altitude

1600m - 1800m

Process

Anaerobic Natural

THE GROWER

LA DIVISA

REGION: CIRCASIA, QUINDÍO

Sebastián Gómez comes from a traditional coffee-growing family in Circasia, Quindío, Colombia. He, along with his father, owns La Divisa Farm, a 13-hectare farm located at an elevation of 1700 meters. The farm is adorned with beautiful shade trees such as Guamo, Guayacan, Gualandai, and Nogal. Sebastián's father, John, has been working in coffee for over 30 years and has been taking care of La Divisa Farm since he bought it in 1995. Sebastián started to be more involved in coffee in 2014 when he returned to Colombia. Witnessing the specialty coffee movement in other countries inspired him to focus on producing high-quality, specialty coffee.

La Divisa is not just a coffee farm; it is Sebastián's canvas where he experiments with techniques that push the boundaries of traditional coffee production. From his early success with Pink Bourbon lots, known for their long, gentle fermentation processes, to his latest work with the Gesha variety, Sebastián continually evolves and strives to perfect his craft.

VARIETAL

GEISHA

Geisha coffee is a highly prized varietal known for its exceptional quality and complex flavour profile. It offers vibrant floral aromas, jasmine-like fragrance, and notes of tropical fruit, citrus, and tea-like delicacy. Best enjoyed as a filter brew to highlight its bright acidity, silky body, and intricate flavours.

PROCESS

Anaerobic Natural

Anaerobic Fermentation seals de-pulped coffee beans in oxygen-free tanks, allowing anaerobic bacteria to ferment the remaining mucilage. This method gives coffee a distinctive, complex flavour with enhanced sweetness and acidity.

METHOD

Espresso or Filter

FILTER
Dose 16g
Temperature 94ºC
Water 260mL

Blooming 40mL
0:35s, 120mL
1:15s, 200mL
1:35s, 260mL
Drain at 2:10s

ESPRESSO
Dose 20.5g / 24s / Yield 45g

Single Origin Coffee

PURE. UNCUT. CLEAN.

For variety, authenticity and purity, nothing beats a single origin coffee. We ensure every type is prepared and roasted to absolute perfection, bringing out the very best of each bean, accentuating and highlighting what makes each batch unique.

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