Sebastian is a young farmer who runs the farm La Divisa with his father John. They've owned the farm since 1995 but Sebastian only started to get involved in the production in 2014 after studying and travelling. He had noticed the rise of specialty coffee in other countries and wanted to pivot the family farm to specialty production, and they planted trees like gesha and pink bourbon.

At La Divisa they've developed a meticulous routine for natural drying with several careful steps. The cherries are handpicked and sorted multiple times to remove defect fruit, and is then fermented for 45 hours. The cherries are then placed on a raised patio to dry for 8 to 12 days, and is turned regularly to avoid mold and uneven drying. The result is a fruit bomb of a coffe.

Cherry, raspberry and toddy