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Genmaicha, mild spice, chocolate chip and orange peel

- Circasia, Quindio
- La Divisa
- Pink Bourbon
- 1,700 - 1,800 MASL
- Washed
- RRP $28

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, inCircasia, Quindí o. Sebastian is a young farmer and along with his wife both work on the coffee duties and admin work. His father, John, hasbeen working in coffee for more than 30 years and has been taking care of the coffee farm since he bought the farm in 1995. In 2014 Sebastian could witness the specialty movement in other countries, so he decided to be more involved in coffee and it was when they decided to focus on specialty coffee. They planted varieties such as Geisha and Pink Bourbon.Sebastian shared that they knew they were about to wait and just let their hard work speak out. It was three years after they could see the marvelous result. Sebastian tells us that 10 years ago, quantity was the focus, but now they see a radical change since now the focus in the coffee industry is quality.

Now they want to do differentiated coffee since they know that is what the market demands.

Recommended Recipes

Espresso : 20g : 60g 21-23 seconds, 94°C (1:3 ratio)

V60 :  15g : 250g 3  pulses, 2:30-2:45 minutes, 96-98°C (1:16.5 ratio)

Batch Brew : 1:16 ratio, 94-96°C


Roast every Wednesday
Ready for shipping every Thursday.




250g Colombia Finca La Divisa  Pink bourbon Washed

la davisa

Genmaicha, mild spice, chocolate chip and orange peel

- Circasia, Quindio
- La Divisa
- Pink Bourbon
- 1,700 - 1,800 MASL
- Washed

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, inCircasia, Quindí o. Sebastian is a young farmer and along with his wife both work on the coffee duties and admin work. His father, John, hasbeen working in coffee for more than 30 years and has been taking care of the coffee farm since he bought the farm in 1995. In 2014 Sebastian could witness the specialty movement in other countries, so he decided to be more involved in coffee and it was when they decided to focus on specialty coffee. They planted varieties such as Geisha and Pink Bourbon.Sebastian shared that they knew they were about to wait and just let their hard work speak out. It was three years after they could see the marvelous result. Sebastian tells us that 10 years ago, quantity was the focus, but now they see a radical change since now the focus in the coffee industry is quality.

Now they want to do differentiated coffee since they know that is what the market demands.

Recommended Recipes

Espresso : 20g : 60g 21-23 seconds, 94°C (1:3 ratio)

V60 :  15g : 250g 3  pulses, 2:30-2:45 minutes, 96-98°C (1:16.5 ratio)

Batch Brew : 1:16 ratio, 94-96°C


Roast every Wednesday
Ready for shipping every Thursday.




ickle coffee

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