Colombia Drip Bag Series — A Tale of Two Farms: La Divisa Natural EF2 Geisha & Las Brisas Washed Pink Bourbon

Tastes Like — 🌺 Jasmine & Lychee • 🫐 Blackberry & Red Grape • 🍑 Tropical Stone Fruit • 🍯 Deep Sweetness & Malic Brightness

ABOUT THIS BOX

Ten drip bags (five of each). Two extraordinary Colombian coffees. No equipment required.

This curated box from POMA Coffee — the Copenhagen-based research roastery pushing the frontiers of coffee science — brings together two of Colombia's most celebrated micro-lots in a single, ready-to-brew experience. Five bags of the La Divisa Natural EF2 Geisha from Sebastián Gómez, and five bags of the Las Brisas Washed Pink Bourbon. Each bag contains 12g of precision-ground specialty coffee, individually nitrogen-flushed to preserve every volatile aromatic compound from roast to cup.

This is not instant coffee. Each bag is a genuine pour-over — specialty-grade beans, ground to filter precision, extracting into your cup with nothing but hot water.

☕ COFFEE ONE — La Divisa Natural EF2 Geisha

DETAILS

Producer: Sebastián Gómez
Farm: La Divisa
Region: Circasia, Quindío, Colombia
Varietal: Geisha
Process: Natural EF2 (24hr Aerobic + 50hr Anaerobic Fermentation)
Altitude: 1,700–1,800 MASL

THE CUP

A competition-worthy Geisha of startling complexity. The EF2 process unlocks tropical intensity — lychee and blackberry surge on the nose, backed by a ringing malic acidity and deep winey sweetness. Florals of jasmine and osmanthus carry through to a long, clean finish.

🌺 Jasmine & Osmanthus
🫐 Blackberry & Lychee
🍑 Tropical Stone Fruit
🍯 Deep Sweetness

THE PRODUCER

Sebastián Gómez farms La Divisa — a 13-hectare estate in Circasia, Quindío — alongside his father John, who has tended the land since 1995. After returning to Colombia in 2014 with firsthand experience of the global specialty movement, Sebastián shifted the family's focus decisively towards high-differentiation micro-lots. In 2018, he planted 5,000 green-tipped Geisha trees; this lot is the fruit of that long-term investment.

The farm sits in volcanic soil at altitude, shaded by Guamo, Guayacán, Gualandaí, and Nogal trees, creating a microclimate that draws out the Geisha variety's signature floral delicacy and layered sweetness.

THE PROCESS

The EF2 protocol — POMA's signature double-fermentation method — subjects freshly harvested cherries to 24 hours of open aerobic fermentation, then moves them into sealed tanks for 50 hours of controlled anaerobic fermentation at a fixed temperature. The coffee then dries on raised beds. Each stage is designed to maximise aromatic complexity whilst retaining the Geisha variety's inherent clarity.

🌸 COFFEE TWO — Las Brisas Washed Pink Bourbon

DETAILS

Farm: Las Brisas
Region: Huila, Colombia
Varietal: Pink Bourbon
Process: Washed

THE CUP

Where La Divisa reaches for tropical intensity, Las Brisas offers elegance and precision. The washed process clarifies the Pink Bourbon's innate character: strawberry and rosewater on the nose, shifting to fig and brown sugar as the cup cools, with a lingering caramelised finish that showcases why this variety has captivated the specialty world.

🌸 Rosewater & Florals
🍓 Strawberry & Fig
🍯 Brown Sugar & Caramel

THE VARIETY

Pink Bourbon is one of Colombia's most prized cultivars — first identified in Huila, celebrated at the 2023 World Barista Championships, and recognised for its exceptional cup clarity, high sugar content, and adaptability across processing methods. In washed form, its inherent florals and red fruit notes emerge with striking precision.

BREW GUIDE

Hang the drip bag over your mug (fits cups up to 10cm diameter)
Pre-wet with 30ml of water at 92–95°C and allow to bloom for 30 seconds
Pour remaining 150–170ml in two slow passes
Total brew time: approximately 3–4 minutes
Each bag yields approximately 180–200ml

Nitrogen-flushed for a 6-month peak freshness window. Compostable filter paper.