Colombia Sebastian Gomez

Colombia Sebastian Gomez

• Country: Colombia
• Region: Las Divisa, Circasia, Quindio
• Producer: Sebastian Gomez
  
• Altitude: 1,750 - 1,800 MASL
• Variety: Castillo
• Processing: Washed
  
• Roasted for: Espresso & Filter

Tasting Note: Green Apple, Pineapple and Orange Friand

Roast to Order:

• Roast: Every Wednesday
• Dispatch: 1-2 days after roasting
  
• Whole bean only
  

Recommended Recipes:

Espresso: 
20g:60g, 21-23 seconds, 94°C. (1:3 ratio)

V60:
15g:250g, 3 pulses, 2:30-2:45 minutes, 96-98°C. (1:16.5 ratio) 

Batch Brew:
94-96°C. (1:16 ratio)

Background:

Sebastian Gomez comes from a traditional coffee family. He along with his father owns La Divisa Farm, a 13-hectare farm, located at 1.700, in Circasia, Quindío. Sebastian is a young farmer and along with his wife both work on the coffee duties and admin work. His father, John, has been working in coffee for more than 30 years and has been taking care of the coffee farm since he bought the farm in 1995.

In 2014 Sebastian could witness the specialty movement in other countries, so he decided to be more involved in coffee and it was when they decided to focus on specialty coffee. They planted varieties such as Geisha and Pink Bourbon. Sebastian shared that they knew they were about to wait and just let their hard work speak out. It was three years after they could see the marvelous result.

Sebastian tells us that 10 years ago, quantity was the focus, but now they see a radical change since now the focus in the coffee industry is quality. Now they want to do differentiated coffees since they know that is what the market demands.

Ickle Coffee

ickle coffee is run by sisters, Rowena and Kate, with a focus on roasting exceptionally high quality specialty coffee, and a desire to only roast coffees they would love to drink everyday. All their coffee is sourced from ethical coffee importers who use sustainable practices and give back to the coffee grower’s communities and invest in the quality of their livelihoods as well as the quality of the coffee produced.