Sebastian Gomez comes from a family that has always dedicated to the coffee industry. Together with his father, he manages the La Divisa farm, where they plant several varieties. Sebastian began his career in coffee in 2014. when he witnessed the emergence of specialty coffee in other countries.
The process starts with an 24-hour aerobic fermentation before being placed in a Grainpro bag for 50 hours at a temperature below 22ºC. After these steps, the coffee is placed in African beds until it reaches 11% humidity.