Colombia Diofanor Ruiz Castillo Washed

DIOFANOR RUIZ
Diofanor Ruiz was born into a traditional family of coffee farmers and was heavily involved on the farm from a young age. Don Diofanor decided to continue with coffee 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, Quindio. He lives at La Divisa with his wife and their young son, who 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 farms' resilience. He has a collection of fruits such as bananas, mandarins, guava, and oranges. Also, Diofanor has planted an array of native trees such as Guamo, Guayacanes, and Tigua to contribute with the 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 coffee he produces. Diofanor has also adopted some of Cofinets processing protocols with some incredible results. We are honored to be working hand in hand with Diofanor and hope our relationship will continue for many years to come.​

WASHED PROCESS
Diofanor and his team of pickers selectively harvest only the ripest cherries. The cherries are then transported to La Divisa's sorting area, where the team (often Diofanors closest familty members) meticulously hand-sort and float them to eliminate any low-density, underripe, or defective beans.
Once sorted, the cherries undergo a 30-hour underwater fermentation, a critical step that enhances the coffee's flavor profile. This controlled fermentation carried by Diofanor, follows the Cofinet’s protocol, allowing the sugars, organic acids, and other compounds within the cherries to break down gradually, stimulating the development of a sweet and bright profile.
​The 30-hour fermentation period is carefully calibrated to strike the perfect balance between developing flavor complexity and preserving the coffee's inherent qualities. This results in a harmonious balance of sweetness and acidity, giving our washed coffees a bright and lively
character.
After fermentation, the cherries are pulped, and the mucilage is thoroughly washed away.
Diofanor recycle the water and reused it for floating subsequent batches of cherries. ​Once coffees are washed they are spread out at the parabolic dryers. Diofanor monitors the coffees closely to ensure even drying and optimal quality.

CASTILLO
Castillo was developed in Colombia by Cenicafé as a high-yielding, disease-resistant variety capable of performing reliably across the country’s diverse growing regions. Although it is sometimes viewed as a purely practical choice, Diofanor Ruiz understands just how much quality Castillo can produce when it is grown with care. He chooses it not only for its resilience and productivity, but because he knows how to manage the trees, select ripe cherry and process the crop with precision- producing beautiful, distinctive coffees while maintaining the yields that support a sustainable farm.

We roast this coffee lightly, preserving balance, clarity and sweetness while allowing Diofanor’s work to remain at the forefront. Rather than imposing roast character, our aim is to reveal the qualities shaped at origin- the variety, the terroir and the precision of his farming and processing. This is a coffee designed to taste of Diofanor’s place, experience and craftsmanship.

FILTER BREW RECIPE

Coffee: 15g
Water: 255g
Ratio: 1:17
Temperature: 93°C
Grind: Medium
Total brew time: 2:45–3:15

METHOD

Rinse the filter and add the ground coffee.
Pour 50g of water and bloom for 45 seconds.
Slowly pour to 150g.
At 1:15, pour to a total of 255g.
Gently swirl and allow the brew to draw down completely.