Delagua Coffee was born at La Sierra Nevada de Santa Marta. Water has become their greatest treasure and its conservation, their purpose.
This project produces coffees through a community–based model using the minimum amount of water in their processing methods while encouraging their team and the traditional coffee growers to become the guardians of biodiversity. By using only natural and honey processing methods, they reduce water usage by 880,294 liters per year (compared to traditional washed methods that use up to 40 liters per Kg).
Our fermentation begins when we buy the coffee cherries at our partner farms, in covered 30kg valved tanks. The tanks are then transported to our drying center, which takes approximately 300 hours. The valves allow the oxygen to escape, creating an anaerobic environment that allows us to maintain an average temperature of 18 celsius. This means the pH levels fall slowly, furthering the proliferation of lactic acids within the ferment. This greatly contributes to the juicy, fruity, and exotic yet clean profiles we find in the cup. The precise and controlled approach that we take allows us to preserve clarity in our coffees, while still innovating new and vibrant profiles.