Diofanor Ruiz grew up in a coffee-farming family in Buenavista, Quindío, and was working the land from a young age. He became a certified coffee farmer in 2003, and in 2005 purchased La Divisa, a 14-hectare farm situated at 1,950 m.a.s.l. That same year, after tasting his own coffee for the first time, Diofanor made a turning point decision: to move away from traditional farming methods in favour of quality-focused practices. It's a shift that continues to drive everything he does at La Divisa.

Alongside the coffee trees, Diofanor has cultivated a diverse mix of fruit trees, including banana, mandarin, guava, and orange, as well as native species including Guamo, Guayacanes, and Tigua. He lives at La Divisa with his wife and their son, who is currently studying agroforestry engineering. In 2017, Diofanor began working with Cofinet, whose technical support has supported further improvements in his coffee quality.

This Pink Bourbon lot was selectively hand-harvested, then hand-sorted and floated at La Divisa's sorting area to remove any low-density, underripe, or defective cherries. The cherries then underwent a 30-hour underwater anaerobic fermentation following Cofinet's protocol, designed to develop a sweet, bright profile while preserving the coffee's inherent character. After fermentation, the cherries were pulped, the mucilage thoroughly washed away, and the coffee spread on parabolic dryers, where Diofanor monitored it closely to reach a target moisture content of 9.5–11%.

Our roasting team really enjoys this cup — they find it well-balanced, very bright, and floral.

Recommendation:
Rest time: 3+ weeks
Filter: 1:16-1:17, 93-95c
Espresso: 1:2.3-2.5, 94c