A natural Geisha shaped by the highland climate and Sebastián’s precision: fresh pineapple & a creamy finish. 30 boxes available. Sebastián Gómez shares ownership of La Divisa with his father, John, who has been working in coffee for over 30 years and has cared for the farm since purchasing it in 1995. Sebastián and his team hand-pick only the ripest cherries at La Divisa. After an initial float and hand sort to remove defects, the cherries are transported in GrainPro bags to Cofinet’s La Pradera processing centre. There, they undergo a second flotation using recycled water. This water is naturally filtered before being released, ensuring a closed-loop and sustainable process. The cherries then undergo a 45-hour aerobic fermentation before drying slowly on raised beds for 8 to 12 days. Careful monitoring throughout preserves clarity and enhances sweetness, producing a fruit-driven cup with depth and balance.