$175 HKD


Competition Selection:


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.
  • HARVEST: 2020
  • PRODUCER: Miriam Rosa Garcia
  • FARM: No Hay Como Dios
  • PRODUCER: DelAgua by La Palma y El Tucán
  • REGION: La Paz, La Sierra Nevada de Santa Marta
  • ORIGIN: Colombia
  • ALTITUDE: 1,620m
  • VARIETIES: Castillo
  • PROCESS: Natural
  • FLAVOURS: Shiraz wine, cacao nib, mixed red berries

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.

Doña Miriam bought her farm 22 years ago. She started working with coffee since she was a kid. For her, coffee has been the main income for her whole life.

In the beginning, Miriam had nothing but half a hectare. Some neighbours gave her some seeds and she was able to plant her first coffee trees. During her first harvest, she collected half a bag of coffee and used a mill for arepas to pulp the cherries.

Now, Doña Miriam has 25,000 coffee trees in 4,5 hectares. She lives with her husband Jorge and 3 kids. They all work together, along with 6 workers that help them during harvest season.

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.