Sebastian and his father John, a farmer of over 30 years, run La Divisa in Quindio at 1700–1850 masl. With a focus on quality, they grow Geisha and Pink Bourbon—this EF2 natural Geisha is a standout result of their dedication.
This lot from Finca La Divisa underwent 24 hours of dry anaerobic fermentation, followed by 60 hours in GrainPro bags submerged in cool water, and was dried on raised beds below 35°C.
POMA's impact: POMA have worked with La Divisa through Cofinet, working on general improvement of nutrition, crop load, and shading practices.
Expect intense fruit notes. The anaerobic fermentation can enhance fruitiness in
the cup, while keeping a balance of acidity and sweetness.
