LA DIVISA | GESHA NATURAL

Farmer: Sebastian Gómez
Farm: La Divisa
Origin: Colombia
Region: Quindío
Altitude: 1850 masl
Variety: Gesha
Processing: Natural EF2
Tasting Notes: Winegums, pomegranate, muscat grapes

Sebastian Gómez comes from a traditional coffee family, with his father John farming for more than 30 years. Together they own La Divisa, located in the mountains of Quindío at elevations between 1700 and 1850 meters. With that much experience and generational knowledge, exceptional coffee feels almost inevitable. At La Divisa, they focus on Gesha and Pink Bourbon, aiming for quality over quantity, and it shows beautifully in this EF2 naturally processed Gesha. The surrounding rainforest and cool mountain climate create the perfect environment for growing slow-developing, high-quality coffee.

The Natural EF2 process begins with a dry anaerobic fermentation of 24 hours. After this, the cherries are sealed in GrainPro bags for 60 hours and submerged in a water tank to maintain temperatures below 22°C. Finally, the coffee is dried on raised beds at temperatures below 35°C until the ideal moisture content is reached. This careful, controlled process allows the Gesha’s unique character to shine with clarity and complexity.

We sourced this coffee through Poma Copenhagen. Besides curating some of the most exciting small-lot coffees available, Poma works directly with producers to help develop better cultivation systems that are tailored to each farm’s unique conditions. They combine research, agronomy, and hands-on farm work to improve plant health, increase yields, and unlock the full potential of each variety. Thanks to their work with farms like La Divisa, coffees like this one exist.