Colombia Natural Gesha by Sebastian Gomez

Discover the exceptional taste of Sebastian Gomez's Natural Gesha, a coffee crafted with passion and precision at the scenic La Divisa farm in Circasia, Quindío, Colombia. With its unique combination of heritage, innovation, and sustainability, this microlot captures the essence of specialty coffee.

Farm & Producer

Sebastian Gomez comes from a family of traditional coffee growers. Alongside his father, John, who has over 30 years of experience in coffee farming, Sebastian has transformed La Divisa into a hub for specialty coffee production. Nestled at an altitude of 1,700–1,800 meters above sea level, the 13-hectare farm thrives under the shade of Guamo, Guayacán, Gualanday, and Nogal trees.

Sebastian’s journey in specialty coffee began in 2014 after witnessing the global specialty movement. By planting exquisite varieties like Gesha and Pink Bourbon, the Gomez family pivoted from quantity to quality, producing coffees that delight connoisseurs worldwide.

Processing Method

The Natural Gesha is crafted through meticulous care:

• Selective Harvesting: Only the ripest cherries are hand-picked to ensure peak flavor.
• Hand Sorting: Any defects are carefully removed by hand.
• Natural Processing: The cherries are sun-dried on raised beds under temperature-controlled conditions, preserving their complexity and vibrant profile.

Tasting Notes

This coffee offers a stunning sensory experience with:

• Floral Highlights: Lavender
• Fruity Sweetness: Cherries, Lime
• Rich Undertones: Caramel, Chocolate

Varietal & Origins

• Botanical Cultivar: 100% Gesha
  Discovered in Ethiopia in 1931, Gesha gained global recognition after being planted in Panama and later introduced to Colombia in 2005.
• Soil Composition: Volcanic ash enriches the land, imparting unique mineral qualities to the coffee.
• Climate: With temperatures ranging from 14–26°C and an annual rainfall of 1,900–2,000 mm, the farm’s microclimate provides ideal growing conditions.

Sustainability & Values

The Gomez family is committed to sustainable practices and innovative techniques to meet the demands of today’s coffee market. With the support of technical advisors, they continue to deliver coffees that are as sustainable as they are exquisite.

Experience the Difference

From farm to cup, Sebastian Gomez’s Natural Gesha exemplifies the art of specialty coffee. Whether you’re savoring its floral aromas or indulging in its complex flavours, this microlot promises an unforgettable coffee experience.

We think it tastes like...  Strawberry Jam, Cherry, Prune, Kiwifruit, Spices

• Origin: Circasia, Quindío, Colombia
• Farm and Producer: La Divisa Farm, owned by Sebastian Gomez and his father, John Gomez
• Botanical Cultivars: 100% Gesha
• Altitude: 1,700–1,800 meters above sea level
• Process: Natural – Sun-dried on raised beds under temperature-controlled conditions after selective hand-picking and sorting
• Soil Characteristics: Volcanic ash
• Annual Rainfall: 1,900–2,000 mm
• Temperature: 14–26°C

Recommended Brewing:

Espresso:

19g in, 50g out, 27-28 secs, 93 C