In 2018 Sebastian Gomez planted five thousand Geisha trees on a farm that had always grown Castillo. La Divisa is thirteen hectares in Circasia, Quindio, at 1700 to 1800 mdpl, under guamo and nogal shade, and it belonged to his father John before him.
That planting was a bet with a long wait attached. Geisha takes years to come into bearing, and it is fussy about everything, so you spend a long time paying for trees that give you nothing back.
This is a natural. Only the ripest cherries go in, they are hand sorted, and then dried whole on raised beds under controlled temperature. Nothing is added. The fruit that comes up is the cherry itself.
Yuzu chiffon leads, bright and soft at once. Lemongrass runs through the middle, cherry candy sits behind it, and caramel closes it out. We love it as filter, and as a split shot.
Every batch we release is roasted on the Stronghold S7X, a three-stage heat system that gives us direct control over how each coffee develops.
Consistency doesn't mean making every coffee taste the same — it means making sure every coffee tastes like it should. Just good coffee, roasted with purpose.
Fresh off the roaster isn't the same as ready to brew. We let every batch rest so the CO2 built up during roasting can settle — skip that step and you get a flat, uneven cup no matter how good the beans are.
We hold each release for a resting period before it ships, so what lands on your doorstep is at its best, not just its freshest.
The right grind and ratio bring out what this bean does best. Check our brew guides for dialed-in recipes across V60, immersion, and espresso — or just start with our house ratio and adjust from there.