Sebastian Gomez La Divisa
Sebastian Gomez La Divisa
Sebastian Gomez La Divisa

Sebastian Gomez La Divisa

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Sebastian Gomez La Divisa, Armenia Quindio Colombia, Gesha, Natural Anaerobic, 2024

Floral | Blueberries | Raisins | Cacao nibs | Gula Melaka


Gesha, also spelled Geisha, needs no introduction. According to various sources, it was first found in Ethiopia in 1930s, made its way to Panama in 1960s and to Colombia only in 2005. However, within this short period of time, Colombia Gesha has garnered a reputation as the most consumed and best loved Gesha.

Sebastian Gomez is no stranger to Parchmen & Co. During the painful COVID years, the beautiful Pink Bourbon of Sebastian Gomez (as well as coffees from Jairo Arcila's Santa Monica) lifted our spirits as well as the spirits of our customers alike. We are happy to be featuring Sebastian Gomez's coffee once again, from his La Divisa, a 13-hectare farm in Circasia, Quindío. Located at an elevation of 1,700 - 1,800m, coffee grows alongside beautiful shade trees such as Guamo, Guayacan, Gualandai and Nogal, in volcanic soils. La is Spanish for the article 'the'; Divisa is Spanish for a motto or badge, showing the farm's commitment to quality which they treasure like a badge of honour. Parchmen & Co is currently featuring a beautiful coffee from another La Divisa - Diofanor Ruiz La Divisa, from the same region.  

Coming from a traditional coffee family, his father and him share the ownership of La Divisa. Sebastian is a young farmer and, along with his wife, work on the coffee duties and administrative matters. His father, John, has been working in coffee for more than 30 years and has been taking care of the coffee farm since he bought the farm in 1995. Sebastian started to be more involved in coffee in 2014 when he returned to Colombia. Sebastian could witness the specialty coffee movement in other countries, so he decided to be more involved in his family business, with a focus on specialty coffee. Exotic varieties were then planted alongside the traditional Castillo and Caturra. It was in 2018 when he planted 5,000 green-tipped Gesha trees from which our coffees come from. The young 6-year-old Gesha trees are at their prime in 2024 and we can expect loads of florals and berries from it.

This gesha underwent anaerobic fermentation for 40 hours in bags, after which the coffee was placed on raised beds in a greenhouse below 35ºC until ideal moisture content was achieved. A method that is gaining popularity in more well-equipped farms, the greenhouse is a form of solar dryer, in which the hot Colombian sunlight heats up the air within, reducing its relative humidity and increasing its efficiency in drying the coffee cherries. As such, the cherries dry evenly in a shorter time, and avoids the risk of contamination and sunburn when directly exposed to the sun and atmosphere. Only the best coffees in the farms have a place in the greenhouse, and surely, our geshe is dried in it.


Roast Level
Like all Gesha coffees, we aim to preserve its enzymatic notes. Curiously, this Gesha exhibits dry fragrance of chocolaty and caramelly notes on light roast. Comparing with other La Divisa Gesha products of other roasters, we note that this is a main stay even though the process could differ, e.g. lactic fermentation or carbonic maceration. We roasted it even lighter, stretching the enzymatic notes but making sure the acidity is controlled and the afterflavours are not lacking.  


Brew Flavour
We are brewing this coffee on the Origami brewer on a Kalita wave filter paper, at 16g @ 760 μm to 260ml of 90  °C water. For context, the grind size is slightly coarser than table salt. The dry fragrance has intense floral notes, dark grapes, caramel and gula melaka, with hints of cream, on a delightful taste of sugary sweetness. While brewing, a bouquet of white and yellow flowers fills the air. Indeed they appear again in the brew, with complex aroma that alternates among blackcurrants, raisins, lemon, passionfruit, pipa (loquat) and blueberry, with a clean and citrusy afterflavour. Body is medium and the brew is smooth from hot to cool. 

This is our recipe, with 1 bloom and 2 pours, on a 5th-day roast:

0th sec                   40g of water
30th - 60th sec      Add 80ml of water
75th sec                 Add 130ml of water
120th sec               Finish 


All coffees will be in whole beans. If you require the coffees to be ground, please inform us in the order notes whether you wish it to be: espresso, moka, filter or cold brew.

Savouring our world in a cup!
Enjoy!

Region: Armenia, Quindío, Colombia
Producer: Sebastian Gomez
Farm: La Divisa
Species and Variety: Arabica Gesha
Processing Method: Natural Anaerobic
Crop Year: 2024
Altitude: 1,700 - 1,800 metres above sea level

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