In Delagua
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Neighbors & crops

MARCO ANTONIO NAVARRO GUERRERO

El Diviso

Village: Cerro Azul Paramo
Altitude: 1690 M.A.S.L
Variety: Castillo

The Profile

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

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.