In Delagua
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Neighbors & crops

Edwin Martínez Henao

Delagua

Village: Ciénaga, Magdalena
Altitude: 1,300 M.A.S.L
Variety: Castillo – Colombia

The Profile

Welcome to the beautiful Delagua farm, owned by Edwin Martinez and located in the Cordobita village in Cienaga, Magdalena. He was born 35 years ago, and lives with his wife and six children, who are between 17 and 7 years old.

Sixteen years ago, Edwin began working on coffee crops thanks to his brother-in-law, who took him to work with him on his farm. This experience increased Edwin’s love for country life and coffee. Five years ago, he bought this 20-hectare farm with his savings to grow coffee, take care of the coffee plantations, and provide a product of the best quality.

In addition to coffee, the Delagua farm has plants of avocado, mango, orange, cedar, laurel, guabo, Guamo, and Papaya. Also, animals such as deer, toucans, hauling monkeys, anteaters, sloths, porcupines, foxes, and dogs.

Key Facts
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Gender Equality340Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.
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Carbon Footprint39%Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.
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Net Income25%Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.

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Proccesing Methods
Honey

The Honey Process begins with a quality filter that allows us to remove the floater coffee cherries from the process. From here, the cherries will start the de-pulping stage and will pass through a short fermentation of 24 hours in sealed tanks, before moving to the drying stage. In the drying stage, the coffee will rest in African-style raised beds for over 20 days. Finally, parchment coffee will pass through our dry milling and hand sorting stage.

Natural

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.

If you wish to request additional information about the processing of your microlot, such as fermentation time or type of drying, please let us know by filling this form.

We will get back to you soon with detailed information.