Colombia Diofanor Ruiz Papayo

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Flavour Notes: Tangerine, Guava, Honey
Roast Degree: Light
Region: Buenavista, Quindio

Farm: La Divisa
Altitude: 1,950 masl
Variety: Papayo
Process: Washed


Sweetness 7.5/10 - Guava, Honey
Acidity 7.5/10 - Tangerine
Body 7.5/10 - Full body
Balance 7.5/10 -Sweet finish


This coffee was grown by Diofanor Ruiz at the farm La Divisa . 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 under research in order 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.


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 1950masl 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.


Specialty Coffee 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.

Espresso Recipe

Yield 56-60g
Temp92-93 °c
Time17-19 secs
EK dial 
Range 1-160.8
Range 1-111.45
Range 1-222.1


1:2.6 ~ 2.7

-Synesso MVP 
Pre-infusion 0.0sec / Pulse 390-400 (52-54g out)
Ramp up 4.0 sec / Ramp down 80%

-Linea PB / KB 90 
Pre-infusion 0.0sec / ABR 50.0g / Pulse 380-390

Brewing Recipe

- V60 or Pourover 

3 pour without agitation.

2:45 ~ 3:00 Brew

Pour 50g(ml)

At 0:35 pour until 150g(ml)

At 1:10 pour until 230g(ml)

After finish brew, add 15g(ml) water into coffee

Yield 250ml
Ek dial 
Range 1-1611.2
Range 1-118.2
Range 1-2215.1

- Moccamaster or Breville Brewer

Yield 1000ml
Ek dial 
Range 1-1613.2
Range 1-119.4
Range 1-2217.8

- Fetco

Yield 2000ml
Ek dial 
Range 1-1614.2
Range 1-1110.2
Range 1-2219.0