Another connection through Rodolfo Ruffatti, this time, a neighbouring farmer - Roberto Ulloa - a fifth-generation coffee farmer who manages La Divina Providencia on the volcanic slopes of Santa Ana. Acquiring abandoned lands post-civil war, he improved and upgraded the farm and turned it into a flourishing coffee plantation using natural and manual methods that emphasize his commitment to preserving delicate coffee shrubs and trees. These Bourbon beans are picked in the last picking rounds when the cherries are ripe and mature. This enhances their sweetness and reduces their acidity. After harvesting, a 48-hour controlled anaerobic fermentation of the cherries in their entirety takes place. afterwards follows a drying process on raised African beds. The taste profile is characterised by pronounced sweetness and delicate acidity. The coffee from Finca La Divina preserves its natural sweetness characteristic of Bourbon. The late harvest and fermentation process further enhance the developed flavour profile of this coffee. Its taste is rounded, with increasing sweetness that persists throughout the drink, gentle bitterness reminiscent of cocoa, and moderate acidity. It suits all types of brewing methods.