Colombia Sebastian Gomez Anaerobic Natural Gesha

About This Coffee

Sebastian Gomez along with his father owns Finca La Divisa. Up until 2018 they predominantly grew Castillo, Variedad Colombia, and Pink Bourbon. In 2018 they planted 5000 Gesha trees. They start by picking only the ripest cherries. Next this lot is exposed to a dry anaerobic fermentation for 32 hours inside grain pro bags before being pulped and left to ferment inside grain pro bags for an additional 48 hours. Then they place the coffee on raised beds in a green house that remains below 90F until the ideal moisture content is achieved