Colombia El Diviso Gesha #2 (Exclusive Lot)

Origin: Huila, Colombia
Producer: El Diviso (Finca El Diviso)
Variety: Geisha
Process: Thermal Shock Washed
Altitude: 1,750 – 1,900 masl
Roast Level: Light
Cup Profile: Lychee, lemongrass, sweet osmanthus, tea-like sweetness

Roaster’s Note

This Geisha opens with an intensely fragrant aroma reminiscent of fresh lychee and blooming sweet osmanthus. The first sip reveals a juicy, elegant sweetness similar to Nyuumichi candy—delicately fruity, floral, and almost syrup-like without feeling heavy.

A bright yet graceful layer of lemongrass citrus runs through the cup, bringing lift and vibrancy to the profile. As the coffee cools, the floral aromatics become increasingly expressive, revealing soft tea-like nuances and a lingering honeyed sweetness.

Roasted light to preserve maximum aromatic complexity, this coffee delivers exceptional clarity and flavor separation. As a filter brew, it highlights the Geisha’s floral elegance and sparkling fruit notes. Pulled as a milk-based espresso, the cup transforms beautifully—its lychee sweetness and floral character cutting through milk to create an unusually aromatic and expressive latte experience.

About this lot

Nestled in the highlands of Huila, Finca El Diviso has become one of Colombia’s most celebrated farms for producing highly expressive and experimental specialty coffees. Known for pushing fermentation boundaries while preserving clarity in the cup, El Diviso has gained recognition among world-class baristas and roasters for coffees with exceptional aromatic intensity and precision.

This lot features the prized Geisha varietal, revered for its delicate floral bouquet, elegant acidity, and refined tea-like body. Grown at high altitude under cool mountain conditions, the cherries mature slowly, allowing complex sugars and volatile aromatics to develop within the fruit.

What makes this coffee especially distinctive is its Thermal Shock Washed process. After selective handpicking at peak ripeness, the cherries undergo controlled fermentation before being exposed to carefully calibrated hot and cold water treatments. This “thermal shock” technique helps lock in aromatic compounds and fruit esters while enhancing clarity and structure in the final cup. The result is a coffee that feels intensely expressive yet remarkably clean — amplifying Geisha’s natural florality with vibrant fruit character.

This innovative processing showcases the new frontier of Colombian specialty coffee, where science and craftsmanship meet to elevate terroir expression.