We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer. We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine-tune our roasts over the last twelve years.
Cherries at Diofanor's farm are picked following a strict ripeness criterium. This microlot was exposed to a double anaerobic fermentation: 40 hours before pulping and 20 hours after pulping in ceramic tanks. Later, the coffee is dried in mechanical driers until it reaches a 10.5% moisture content. Diofanor has worked as a farm administrator for 20 years, and 18 years ago, he started managing his family property, Finca La Divisa. Diofanor aims not to use any chemicals on his farm whenever possible, and since 2014, he has not used any herbicides or pesticides. He grows all of his coffee under the shade and only occasionally applies small amounts of fertilizer to his coffee plantation.
This microlot is 100% Castillo. This variety was developed by the Federacion de Nacional Cafeteros (FNC) to be more productive and leaf rust resistant than Caturra. With the guidance of Cofinet, Diofanor produced his first extended fermentation washed lots in 2018.
• Roast: Light (filter coffee)
• Region: Buenavista, Quindio
• Varietal: Castillo
• Altitude:1600-2000 MASL
• Producer: Diofanor Ruiz
• Process: Method: Washed
• Profile: Apple, orange and brown sugar