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 criteria. It was then exposed to a dry anaerobic fermentation of 18 hours before being pulped and sundried on raised beds to 10.5% moisture content with the mucilage left on. 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 where possible, and since 2014 he has not used any herbicides or pesticides. He grows all of his coffee under shade and only occasionally applies small amounts of fertilizer to his coffee plantation.
With the guidance of Cofinet, Diofanor produced his first natural processed coffees in 2017.
• Roast: Light (filter coffee)
• Region: Buenavista, Quindio
• Varietal: Castillo
• Altitude:1600-2000 MASL
• Producer: Diofanor Ruiz
• Process: Method: Natural
• Profile: Cranberry, pineapple and chocolate