La Divina

About

Coffee Expression An anaerobic natural Geisha with notes of green apple and chocolate, carried by a crisp malic acidity.

Producer This lot is produced by Roberto Ulloa at Finca La Divina Providencia in El Salvador's Apaneca-Ilamatepec region, where it grows in rich volcanic soil.

Whole Bean Coffee / Both for filter and espresso

Technical Data

Producer Roberto Ulloa

Region Apaneca-Ilamatepec, El Salvador

Altitude 1550–1830 masl

Varietal Geisha

Process Anaerobic Natural

Harvest 2026

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Shipping & Delivery

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