La Divina

Highlights

“La Divina comes from Roberto Ulloa's Finca La Divina Providencia in El Salvador's Apaneca-Ilamatepec range, where the lot grows in rich volcanic soil between 1,550 and 1,830 metres. Ulloa fermented the Geisha as an anaerobic natural, drying the cherries intact to build sweetness around the variety's aromatics. La Cabra roasts every coffee on one light profile, so the cup reads as green apple and chocolate over a crisp malic acidity. Harvest 2026.”