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HomeCoffeesLa Divisa | Anaerobic Natural I Gesha I Filter 45g
Circasia · Colombia

La Divisa | Anaerobic Natural I Gesha I Filter 45g

Anaerobic Natural Gesha, grown at 1800 masl

Roasted by Pablo & Rusty's Coffee Roasters

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryPablo & Rusty's Coffee Roasters· North Ryde, Australia
FarmLa Divisa, Circasia, Colombia✓
ProducerSebastian Gomez
ProcessAnaerobic NaturalThe cherries are then fermented for 40 hours in an anaerobic environment. Afterwards, the coffee is sundried until the ideal moisture content is achieved✓
Harvest—
Altitude1800 masl✓
ClimateTropical rainforest
VarietiesGesha✓
RoastFilter✓
Tasting notesRhubarb and Apple Pie, Black Plum, Pineapple, Floral, Mandarin✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

5NOTES
  • Rhubarb and Apple Pie
    Fruity › Apple
  • Black Plum
    Fruity › Dried
  • Pineapple
    Fruity › Pineapple
  • Floral
    Floral
  • Mandarin
    Fruity › Citrus

Supply Chain

  1. Farm

    La Divisa, Circasia, Colombia

    Grown by Sebastian Gomez

  2. Roastery

    Pablo & Rusty's Coffee Roasters

  3. Coffee· viewing

    La Divisa | Anaerobic Natural I Gesha I Filter 45g

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarColombia El Zafiro Wush Wush Anaerobic Natural Filter 100GColombia El Diviso Sidra | Anaerobic Natural | Filter Roast OnlyLa Divisa Gesha, NaturalEl Diviso Geisha Kolumbien FilterHonduras Nahun Fernandez Pacas Catuai Anaerobic Natural 60Hr Filter 200GColombia Tierra Linda Geisha FilterMore from this producerSebastian Gomez11More from this farmLa Divisa19 moreSame variety, exploredGesha2495Similar flavour profileRhubarb and Apple Pie, Black Plum, Pineapple2010Same processAnaerobic Natural776From the same originColombia6009More from this roasterPablo & Rusty's Coffee Roasters44 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic NaturalAltitude1800 maslRoastFilter
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

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These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability