Nestled in the Sierra Nevada de Santa Marta mountain range in Colombia, a striking and diverse region is the heart of operations of DelAgua Coffee, whose goal is to produce coffees through a community-based model that uses the minimum amount of water in processing, and encourages their team alongside the region’s traditional coffee growers to become guardians in biodiversity.
This particular lot was grown by Rodrigo Becerra Moreno, who lives on his 6.5-hectare farm with his wife Jhemmy Schoonewolff and their three children, in the Agua Linda area of the Cienaga district. Rodrigo has been surrounded by coffee for his entire life and comes from a long line of some of the first coffee producers in the region. Rodrigo’s identity is tied to coffee, and is excited to see his children continue his legacy.
On Rodrigo's farm, you will find some exquisite Castillo and Colombia coffee trees, which grow in the cool shade of foliage that offers a biodiverse environment. According to Rodrigo, life in the country keeps his family content in a way that the city never could, and that harvesting what he grows in the tranquility of his farm is all he needs in life.
The Fermentation Process: Natural Anaerobic
The coffee cherries ferment for 24 hours inside a tank equipped with a valve system that prevents any air from entering the tank. As the cherries ferment, they release carbon dioxide and, since carbon dioxide is denser than oxygen, it pushes the oxygen out through the valve. Very quickly, the tank environment becomes free of oxygen, allowing the perfect conditions for microorganisms to start performing enzymatic reactions inside of the beans.