Single Origin

Colombia | Sebastian Gomez, La Divisa | Geisha

$43.00

NEW

EXPERIMENTAL

FLAVOURS OF:

EXOTIC FRUITS, FLORAL, CARAMEL

This exceptional Geisha from La Divisa is a testament to Sebastián Gómez's dedication to quality and innovation. To enhance its distinct exotic fruit and floral notes, the coffee cherries undergo a 48-hour extended anaerobic fermentation in sealed, oxygen-free tanks.

Product variants

SEGMENT: Experimental

For the more adventurous, our Experimental coffees feature quirkier, more unusual flavours resulting from cultivation methods that push the boundaries of what coffee can be.

Product information

Everyone goes through coffee at their own rate, but as a rough guide, we recommend:

1–2 cups per day: 250g per fortnight
2–3 cups per day: 500g per fortnight
4–5 cups per day: 1kg per fortnight

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.

Geisha

Geisha coffee is a high-quality varietal originally from Ethiopia, famed for its delicate, tea-like body and floral, jasmine, and citrus flavours. Known for its bright acidity and complex profile, it thrives as a pour-over or filter brew, allowing its nuanced flavours to shine.

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.

Light / Medium

Light / Medium Roast beans strike a balance between the typically higher acidity and more complex flavour profile of light roasts, with the more accessible and palatable nature of a medium roast.

Espresso or Filter

FILTER
Dose 16g
Temperature 94
Water 260ml

Blooming 40
0:35 120
1:15 200
1:35 260
drain 2:10

ESPRESSO
20.5g / 24s / 45

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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