[Single][Gold Label] Colombia Sebastian Gomez La Divisa Double Anaerobic Natural Geisha (150g)
[Single][Gold Label] Colombia Sebastian Gomez La Divisa Double Anaerobic Natural Geisha (150g)
[Single][Gold Label] Colombia Sebastian Gomez La Divisa Double Anaerobic Natural Geisha (150g)
[Single][Gold Label] Colombia Sebastian Gomez La Divisa Double Anaerobic Natural Geisha (150g)

[Single][Gold Label] Colombia Sebastian Gomez La Divisa Double Anaerobic Natural Geisha (150g)

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Sebastian Gomez La Divisa

Grown by Sebastian Gomez at Finca La Divisa. This coffee was picked following strict ripeness criteria and hand sorted. Cherries were then placed inside plastic tanks to ferment for 52 hours at 23°C. The coffee was then placed on raised beds below 35 °C to dry until ideal moisture content was achieved. 


Roaster's Thoughts

Sebastian Gomez is a coffee farmer based in Colombia known for producing rare and high-quality coffees with exceptional and unique flavours. He uses a process called Double Anaerobic Natural which therefore allows people to taste a brighter and fruitier yet unique cup of coffee.


How this coffee is roasted


This coffee is roasted lightly to maximise its complex flavours and unique spiced rum-like flavour notes and a juicy mouthfeel.


Basic Information


  • Origin: Colombia

  • Region: Circasia, Quindio

  • Farm: Finca La Divisa

  • Altitude: 1,750-1,800 masl

  • Variety: Geisha

  • Process: Double Anaerobic Natural

  • Best Ageing Window: 19-26 days

  • Best as: Pourover Filter, Espresso


How to brew this coffee


  • Espresso: 20g dose, 44g beverage yield, 28s extraction time

  • Flavour Profile: orange, spiced rum, white peach, plum 

  • Milk: 23g dose, 42g beverage yield, 35s extraction time, 150g milk

  • Flavour Profile: orange, spiced rum, white peach, plum 

  • Pourover Filter: 15g dose, 45g water + 30s blooming, 1m 40s extraction time, total 225g water

  • Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)

  • Flavour Profile: orange, spiced rum, white peach, plum 


Roasting Date & Dispatch

A. We do our production roasting on every Monday, Wednesday, and Friday (except public holidays), and roasted coffees are stored in the warehouse for a few days for the dispatch of orders. 

B. All the coffees are sent from the stock(warehouse) unless it requires a specific roasting date. Thus, the coffees you will receive will be between 2 and 7 days after the roasting. 

C. If a specific roasting date is requested, it might take a little longer (1-2 days) to get delivered.

D. All orders are dispatched on the next day (except public holidays). 

Refund & Delivery Policy

Returns are only accepted with prior approval from Normcore Coffee where a return authority number will be issued and must be with 14 days of invoice as this coffee is a fresh product. A 15% restocking fee applies and the item must be unused and the packaging in new condition.

Coffee Beans: should be undamaged, the bag should not be opened, should be stored as whole bean condition(ground bean is not accepted).

Equipment: should be undamaged, the package should not be opened.Normcore Coffee will also accept returns in accordance with New South Wales and Australian law. 


We have a free shipping for all purchases over $40. Any orders under $40 will be charged $9.5(NSW, ACT), $11(VIC, QLD), $13(NT, WA, SA, TAS) for a regular shipping by Australia Post. This usually takes 3-5 business days(NSW) and the other states might take longer than this depending on the demands at the Australia Post.

Express shipping is available everywhere in Australia and takes 1-3 business days to arrive. The fee is varied depending on the location of the delivery. Furthermore, the free shipping for over $40 value does not correspond to the express shipping. Please understand that the interstate delivery fees are increased due to the increase from Australia Post.

Pickup From Store option is available once a week. All the orders placed before Sunday 23:59 are going to be delivered on Tuesday and be ready to be picked up.