BREW LIKE A CHAMP!
$180 HKD

EL OASIS (COLOMBIA)
DRIP BAG BOX

Coffee Drip Bag - Box of 10:

EL OASIS (COLOMBIA)

Our coffees are roasted weekly and fulfilled after roasting to ensure optimal freshness and flavour.  Cut-off for all orders is at 9am on Tuesday mornings.  Orders completed after this time will be shipped the following week.  
Due to significant reductions in scheduled flights worldwide, Hong Kong Post shipments may experience temporary delays (more information here); however, we are fortunate to advise that DHL Express services remain unaffected.
These drip bags are a convenient way to enjoy high quality coffee, freshly prepared wherever you happen to be -- at home, on vacation, at the office, hiking, camping, on a plane, in a train... you get the idea.  We would love to see your #cuppingroomtravels shared on Instagram!
Each Drip Bag Box includes 10 ready-to-brew drip bags:

  • HARVEST: 2020
  • PRODUCER: Yair Flores
  • FARM: El Oasis
  • PRODUCER: DelAgua by La Palma y El Tucán
  • REGION: Palestina, La Sierra Nevada de Santa Marta
  • ORIGIN: Colombia
  • ALTITUDE: 1,200m
  • VARIETIES: Castillo
  • PROCESS: Natural
  • FLAVOURS: Honey tangerine, apricot, red cherries

DelAgua is a green coffee processing project, started by La Palma y El Tucán, at La Sierra Nevada de Santa Marta in Colombia.  In Colombia, where the vast majority of coffees are processed using the washed method, DelAgua aims to preserve the natural microclimate and ecosystem by focusing only on natural (dried) and honey processing, using minimal water.

The results in the cup are spectacular, given the experience and expertise of Filipe Sardi, owner of La Palma y El Tucán as well as the feedback from world-class brewers such as Stefanos Domatiotis, 2014 World Brewers Cup Champion.

Yair Florez is a young coffee grower from Magdalena. He owns a 3-hectare land in Cienaga where he has planted 12 thousand Castillo coffee trees. The trees on his farm, El Oasis, have between 2 and 5 years old, so many of them will start giving fruits until next year.

The Natural Process begins with a pre-fermentation stage of 24 hours at the receiving 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.