Sebastian Gomez

Sebastian Gomez grows this microlot gesha at his farm, La Divisa, tucked into the mountains of Quindio. He’s part of a wave of producers in the region who are refining processing techniques to bring out the clearest expression of their varieties. His approach is thoughtful and precise, and it shows in every part of how this lot is handled.

The cherries begin with a short 24 hour dry aerobic rest, then move into sealed GrainPro bags for a cool, controlled carbonic maceration that lasts 50 hours. From there, they head to raised beds for slow, careful drying until the moisture reaches just the right point. Each step is designed to protect the variety’s delicate florals while adding a little extra depth.

This attention to detail results in a gesha that feels both classic and lively, with jasmine aromatics, juicy passionfruit notes, and a soft cola-like finish. It’s a beautiful example of what focused processing and a celebrated variety can offer at their best.