Colombia - La Benedicion

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dark plum, mandarin, cherry, cola

Variety: Castillo
Process: Natural
Altitude: 1525 MASL
Crop Year: 2021
Producer: Jefferson Navarro / Delagua Coffee Paradise
Location: Paramo De San Isidro, Cienaga
Tasting Notes: Dark Plum, Mandarine, Cherry, Cola


Jefferson Navarro is 21 years old and lives on a single hectare farm that he inherited from his father. He has had the property for three years, and so far has planted 1,800 Castillo coffee trees. His parents are coffee producers as well. They give him a hand around the farm and he is proud to carry on their tradition. Jefferson and his parents perform all cultivation, maintenance, and harvesting by hand, and avoid the use of all pesticides.


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

Delagua Neighbors

Our coffees are the result of a collaboration between our team and local coffee growers that inhabit our region.

By adopting the Neighbors & Crops relationship coffee model from La Palma & El Tucan, we have been able to challenge the status quo and positively impact traditional coffee farmers at La Sierra Nevada.

Delagua Have establish relationship with small scale producers located in the municipality of Cienaga Magdalena, The Farms are located between 1300 – 1800 MASL with average size of 4 hectares and temperature ranges from 14-23 degrees celsius creating a unique microclimate that favors the concentration of sugars in coffee cherries.

Delagua Coffee Paradise

At DelAgua Coffee, water has become our greatest treasure and its conservation, our purpose. As challenging as this statement is when it comes to producing coffee, we have called this our mission. DelAgua produces coffees through a community–based model using the minimum amount of water in their processing, encouraging our team and the traditional coffee growers inhabiting the region to become the guardians of biodiversity.


By using only natural and honey processing methods, aiming to reduce water usage by 880,294 liters per year (compared to traditional washed methods that use up to 40 liters per Kg).


By promoting a community philosophy by which we encourage our team, our coffee-growing partners and our clients to engage and support a model that cares about our planet.


By implementing a relationship coffee model that integrates and encourages local communities to change the way they produce and market their coffee cherries.

Size 250g
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