We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Producer: Marco Antonio Navarro Guerrero
Region: Cerro Azul Paramo, La Sierra Nevada de Santa Marta
Varietal: Castillo
Process: Natural 
Altitude: 1690 masl
 
Don Marco and his wife Rosa Estella started working with coffee 30 years ago. Don Marco saved for years before he was able to buy his 3-hectare farm, El Diviso. This farm, located in the town of Paramo Cerro Azul at 1,690 m.a.s.l, has 15,000 coffee trees.
 
Marco and Rosa have worked as a team to build a sustainable and high-quality production farm. Their 8 children are now helping with some of the farm duties. The 5 boys help with the hand picking and the 3 girls help Doña Rosa with the housekeeping and providing the food
 
Delagua's Natural Process begins with a pre-fermentation stage of 24 hours at the receiving l 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.