Sebastian Gomez

Sebastian Gomez comes from a traditional coffee family. He along with his father owns La Divisa Farm, a 13-hectare farm, located at 1.700, in Circasia, Quindío. On the farm, they have some beautiful shade trees such as Guamo, Guayacan, Gualandai, and Nogal.

Sebastián , along with his team of pickers, harvests only the ripest cherries. Then, the cherries are placed in the sorting area at La Divisa farm, where the sorting team hand-sorts and floats them to remove any low-density, underripe, or defective cherries.

Once sorted, the coffee cherries are packaged in grain pro bags and transported to  La Pradera, a processing center. Once at La Pradera, we continue with our quality protocols of sorting. We start by placing coffee cherries in water tanks to float them and to remove any low-density beans and external material.

Afterwards, the cherries undergo a 30-hour underwater fermentation—a critical step that enhances the coffee's flavor profile. We do this controlled fermentation process as it allows the sugars, organic acids, and other compounds within the cherries to break down gradually, stimulating the development of a delicate yet interesting profile.

After fermentation, the cherries are pulped, and the mucilage is thoroughly washed away. The water used in our washing process is recycled and reused for floating subsequent batches of cherries.