WITCH BITCH, Colombia
Nashi Pear, Sugarplum, Malteser
| Producer | Sebastian Gomez |
| Farm | La Divisa |
| Region | Circasia, Quindío |
| Varietal | Pink Bourbon |
| Processing | Washed |
| Altitude | 1,700 - 1,800 MASL |
Sebastian Gomez, hailing from a lineage steeped in coffee tradition, co-owns La Divisa Farm with his father John, a sprawling 13-hectare estate nestled from 1,700 MASL in Circasia, Quindío. The farm, adorned with majestic Guamo, Guayacan, Gualandai, and Nogal shade trees, serves as both their livelihood and their legacy.
A young and determined farmer, Sebastian, alongside his wife, tirelessly tends to the intricate demands of coffee cultivation while managing administrative responsibilities. His father, John, a seasoned veteran with over three decades in the coffee industry, has safeguarded the farm since acquiring it in 1995. Sebastian's immersion into coffee began earnestly upon his return to Colombia in 2014. Witnessing the burgeoning specialty coffee movement abroad ignited his passion, prompting a strategic shift towards cultivating high-quality beans. This transformation led them to introduce coveted varieties such as Geisha and Pink Bourbon.
Reflecting on their journey, Sebastian recounts years of patient anticipation, waiting for their labour to yield its exquisite fruits. It took three years before their dedication manifested into a marvellously distinctive coffee. A decade later, their focus pivoted from quantity to the relentless pursuit of quality, a shift mirroring industry trends. Today, attuned to market demands, they aspire to produce uniquely differentiated coffees, attesting to their unwavering commitment to excellence amidst an evolving landscape.
This particular coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was gently washed and subsequently dried in temperature-controlled conditions until the ideal moisture content was achieved.
This micro-lot is 100% Pink Bourbon, a varietal currently under research to determine its exact origin. It is believed to be a natural mutation that occurred at 2,100 MASL in San Adolfo, Huila.
