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.
