SEBASTIAN GOMEZ, COLOMBIA

Sebastian Gomez is part of a new wave of producers redefining coffee in Colombia’s Coffee Triangle. Based in Quindío, a region recognised by UNESCO for its deep-rooted coffee heritage, Sebastian is building on his family’s legacy and taking things to the next level. His farm, La Divisa, sits at 1,700-1,800 masl, where rich volcanic soil and a perfect microclimate provide ideal conditions for growing varieties like this Gesha.

This particular lot has been processed using a carefully executed natural carbonic maceration. First, the cherries are fermented aerobically for 24 hours. Then, they’re sealed in GrainPro bags with added CO₂ and kept cool for another 50 hours; a technique that really boosts the coffee’s clarity and character. Drying happens slowly on raised beds, under controlled conditions, to lock in those vibrant, complex flavours.

The result is a super expressive cup that speaks to Sebastian’s creativity and craft. Expect bold notes of purple grape and cacao nib, with a subtle boozy edge that rounds everything out beautifully.