Colombia
Diofanor Ruiz

In the past, many growers didn’t have a chance to taste their coffee. Diofanor got to try his own only in 2005 after a lifetime in the field! That’s when he decided to focus on specialty varieties and methods. This lot has hints of strawberry, papaya and mandarin.

Washed process Pink Bourbon

Flavour: strawberry, papaya, mandarin

Body: Acidity:

Roast: omni (filter + espresso)

Diofanor Ruiz was born into a traditional family of coffee farmers and was heavily involved in the farm from a young age. Don Diofanor decided to continue with coffee farming and became a certified coffee farmer in 2003. In 2005, Diofanor was able to buy his farm, La Divisa. La Divisa is 14 hectares in size and is located at 1950 m.a.s.l. in Buenavista, Quindío. He lives at La Divisa with his wife and their young son, who is currently studying agroforestry engineering.

Alongside the coffee trees, Diofanor has planted a range of other trees at La Divisa to improve soil composition, provide shade for the coffee trees, and increase the farm’s resilience. He has a collection of fruits such as bananas, mandarins, guava, and oranges. Additionally, Diofanor has planted an array of native trees, such as Guamo, Guayacanes, and Tigua, to contribute to agroforestry in his region.

When talking with Diofanor, he remembers a time when no farmers would taste their own coffee. It wasn’t seen as something important to farmers because of the enormous gap in understanding.

It was in 2005 when, after tasting his coffee for the first time, Diofanor decided to move away from traditional farming methods in favour of more quality-focused practices. This decision has had a huge impact on his livelihood and now drives him in all that he does at La Divisa.

In 2017, Diofanor started working with Cofinet. Diofanor says that thanks to the technical assistance provided by Cofinet, he has been able to make further improvements in the quality of the coffee he produces. Diofanor has also adopted some of Cofinet’s processing protocols with some incredible results. We are honoured to be working hand in hand with Diofanor and hope our relationship will continue for many years to come.

This lot

This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature-controlled conditions until ideal moisture content was achieved.

This micro-lot is 100% Pink Bourbon. This varietal is currently being researched to determine its origin. It is said that it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer: Diofanor Ruiz
Farm/Coop: La Divisa
Country: Colombia
Region: Quindio
Altitude: 1600-2000m above sea level
Variety: Pink Bourbon
Process: washed
Importer: Cofinet
Body
Acidity
Tasting notes: Strawberry, papaya, mandarin
Roast style: Omni (filter + espresso)

Variety

Pink Bourbon variety

Pink Bourbon is an Ethiopian Heirloom variety (or subvariety)—though, until very recently (~2023), it was thought to be a rare and spontaneous hybrid/mutation of Red and Yellow Bourbon.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

The Quindio region of Colombia

Located in the central “coffee belt” of Colombia along with other growing regions Caldas and Antioquia. This coffee belt represents the largest producing regions of Colombia.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.