Colombia, La Divisa Espresso

La Divisa is the work of Sebastian Gomez, who tends his caturra trees at 1,700 masl in the hills of Quindio.

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.

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.

• Region: Quindio
• Country: Colombia
• Elevation: 1,700 masl
• Variety: Caturra
• Process: Washed