Espresso, Delagua, Colombia
The Neighbors & Crops - Lot 64
Region: Cerro Azul Paramo, Sierra Nevada de Santa Marta
Farm: El Mirador
Producer: Jose Luis Blanco
Altitude: 1.538 masl
Cup score: 88
CUPPING NOTES: Berry jam, strawberry milkshake, fresh pineapple and caramel.
Creamy and sweet, with a lactic and citric acidity.
Delagua Coffee is a new project founded by the amazing La Palma y El Tucan, in the magical region of La Sierra Nevada de Santa Marta in Colombia. It is based on the same coffee concept as Neighbors and Crops in Cundinamarca, a program that allows them to work with the local coffee growers that inhabit the region, and create a sustainable relationship model, by buying and processing exceptional coffee cherries from farmers who would otherwise not have access to the post-harvest infrastructure required to process specialty coffee.
In return for the collaboration, the small-scale producers are paid 59% more than the national average for their coffee cherries, as well as given exceptional training and support with agronomy and harvesting.
The microclimate in La Sierra Nevada de Santa Marta is as diverse as sacred, with several springs nourishing the most unbelievable fauna and flora; a treasured resource that DelAgua Coffee has committed to guard. As challenging as this statement is when it comes to producing coffee, Delagua have made the water conservation and the preservation of our natural environment theirs mission.
Delagua produces coffee through a community-based model using the minimum amount of water in their processing, encouraging the team and the neighbouring coffee growers to become the guardians of biodiversity.
Meet the farmer
Don Jose has been working with coffee for 25 years. Him and his wife, Doña Selina, saved for many years until they were able to buy El Mirador - the farm to which they always dreamed. With 9000 coffee trees planted in their 3 hectares farm, coffee has become the main income for their family.
Don Jose manages all duties from the crops during harvest season, along with his two sons, Smith and Jose David, plus 7 extra workers from the village while Doña Selina and her 2 daughters, Tatiana and Daniela, oversee the housework.
The Natural Process begins with a pre-fermentation stage of 24 hours at the receival station. From here, the cherries will be moved to the drying stage; coffee will be placed in African-style raised beds for over 25 days and will be racked and rotated every 4 hours. Due to the levels of sugar and moisture, the first days will be crucial to avoid microbial activity prolongation. Finally, parchment coffee will pass through our dry milling and hand sorting stage.