Finca Diviso Lot 0114 - Colombia
Finca Diviso Lot 0114 - Colombia
Finca Diviso Lot 0114 - Colombia
Finca Diviso Lot 0114 - Colombia

Finca Diviso Lot 0114 - Colombia

Regular price
Sold out
Sale price
170 kr
Tax included.

Coffee is roasted by Ritu Coffee Roasters on Thursdays and ship the following day. 

Origin: Colombia

Region: Tolima

Farm:  Finca El Diviso

Altitude: 1950-2100 masl

Process: Natural

Variety: Caturra, Tabi, and Geisha

Taste Profile: Jasmin, Mango, and Apricot

 Tolima is one of the most isolated coffee-producing regions of Colombia located in the Central Colombia Andes mountains of Tolima nestling between the vast Parques Nacionales Natural Nevado and the Parque Nacional Natural Cordillera De Los Pichachos Andes Mountain ranges. With very limited access, other than through the town of Coyaima, mainly dirt road with conditions permitting, it is a 12-hour road trip from Ibague the province capital. At these altitudes of 1600-2000 is where the real high-quality Specialties are found; the terra enriched in volcanic soils, numerous fresh mountains streams.  Coffees are only selecting the finest of the beans when ripe all are hand-selected

Jaminton Molano lives with his wife Niyired and 3 children in Planadas, Tolima. One is called Jaminton Julian Molano, Sharon Natalia Molano, and Sergio  Molano.  We come from coffee-growing roots many years back. He spend his childhood farming coffee when he was 6 years old. His farm is called El Diviso.  It is located in a village called El Brasil. It is at an altitude of approximately 2,100 m. His farm has several varieties of coffee, amongst them are Caturra, Colombia F8, Castillo, Geisha, Pink Bourbon, Yellow, and Tabi.


Jaminton's secret to producing good coffee by giving it good fermentation and the most important is to pick the ripe cherries. When sugar contents in cherry are hit the target % Brix and ready be picked. The fermentation is the key to increase the most extraordinary deep tropical fruit flavors and high-intensity sweetness in this lot 0114, coffee cherries was go through 60 hours of fermentation in the anaerobic environment then addition another 36hrs after taking them out of the bag. Prolong drying technical and slow temperature is applied.