Origin: Quindio, Colombia

Producer: Diofanor Ruiz

Variety: Castillo

Process: Natural – 168 hour anaerobic environment fermentation

Altitude: 1650m

Harvest: February 2023

Aromatic profile: Cacao, wild red berries, hibiscus flower infusion

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, and 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, the voice and presence of Diofanor can give you a taste of what you’re going to 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 168 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, which avoids chemical products and respects the soil as much as possible.



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 168 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.