Gesha Espresso Capsules

A bright and softly perfumed cup with a creamy mouthfeel, carrying milk chocolate sweetness and fruity aromatics.

Diofanor Ruiz has spent most of his life in coffee, growing up within a traditional farming family in Buenavista, Quindío. When he purchased his farm, La Divisa, in 2005, the local approach to coffee was still firmly rooted in volume rather than quality. Diofanor often recalls a time when farmers did not taste their own coffee at all. That changed the same year he bought La Divisa, when he tasted his harvest for the first time and began to question the practices around him. From that moment, he committed to a more deliberate, quality-focused approach.

This shift was later strengthened through his work with Cofinet, whose technical guidance and processing protocols underpin this lot. The coffee underwent a 30-hour underwater controlled fermentation, building complexity while preserving clarity. After pulping, it was fully washed, with water recycled for floating later batches, and dried slowly in parabolic dryers to 9.5–11% moisture.