Barrel Number: 537

Roaster’s Notes: Every so often, a coffee arrives not as a discovery, but revelation. El Pijao Divisa is one of them. Behind it is Diafanor Ruiz, a farmer who treats coffee as a pursuit, not inheritance. His method, Carbonic Maceration—locks beans in a sealed tank, where slow fermentation teases out layers often buried: ripe plum, blackberry, black cherry, even flashes of pineapple and apricot. Colombian coffees are some of the most prized in the world for their sweetness, clarity, and balance. Ruiz bends that legacy without breaking it. The result is both familiar and restless: creamy, round, with a finish that lingers long after your cup is empty. You can taste the elegance of variety and the structured intensity of process from Diafanor’s relentless pursuit of excellence.

Tasting Notes: Cortado, tiramisu, chocolate covered blueberries