Diofanor

Coffee Description By Gaby

A guardian of biodiversity. This is the most authentic definition that emerged after visiting Diofanor’s farm. He is a true believer in the power of nature. His role as a farmer is to be part of this ecosystem in the creation of an incredible coffee.

During our trip to the heart of the Eje Cafetero, one of the most important coffee regions in Colombia, we visited Finca La Divisa. Immediately, Diofanor’s voice and presence gave us a taste of what we would experience on his farm.

Located in Buenavista, Quindio, with a few hectares between 1500 and 1700 masl, Diofanor is currently planting different varieties. His main production is Castillo, which he ferments for 120 hours in cans with limited oxygen. But he is also planting varieties like Java, Papayo and Pink Bourbon.

We fell in love with his genuine knowledge of nature, of his ecosystem and his approach to agriculture. He avoids chemical products and respects the soil as much as possible.

Process

Once the cherries have been hand-picked and selected, the fermentation process begins: the cherries are kept in hermetic containers with limited oxygen (mostly known as “anaerobic” fermentation) for 120 hours to enhance the body, ripe fruit and alcoholic notes. It is then dried in raised beds for 25-35 days, depending on the climatic conditions.