A single Castillo varietal from Fray Cardoso's farm in the Sierra Nevada of Santa Marta region of Colombia.
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.DELAGUA COFFEE
SANTA MARTA, COLOMBIA - Delagua coffee paradise
We invite you to INSPIRE and be Mindful. Notes of dark cherry, maple syrup and cacao nibs.