Clean sweet and balanced, green spices give way to chocolate and citrus notes.

Another incredible 100% Pink Bourbon lot, grown by Sebastian Gomez at Finca La Divisa. We were lucky enough to visit Sebastian at his farm last year, and it's clear the amount of care that goes into producing this coffee.

This coffee is harvested following a strict ripeness criteria. Cherries are exposed to 30 hours of underwater fermentation before being de-pulped, washed and dried under temperature-controlled conditions.

Pink Bourbon: we’re loving this varietal. While its exact origin is unknown, Pink Bourbon is speculated to have originally been a varietal mutation occurring at an elevation of 2100 MASL in San Adolfo, Huila.

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.

Sebastian is a young farmer. Along with his wife, they work as a team on both coffee duties and administrative matters. Sebastian’s father, John, has been working in coffee for more than 30 years and has been taking care of the coffee farm since he bought it in 1995. Returning to Colombia in 2014, it was here that Sebastian began to grow his involvement. Having witnessed first-hand the growth of the specialty coffee market in other countries, he decided to pursue specialty coffee production on the family farm. Sebastian now grows both Geisha and Pink Bourbon varietals.