COLOMBIA DELAGUA | Specialty Coffee Roasted at Meron



Explore the tasting notes of a single origin specialty coffee sourced from Colombia freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.


The farm/farmer

The clean water that flows around them, there in the Sierra Nevada de Santa Marta, constantly reminds them of their mission. Protecting water systems is what motivates them to move forward in everything they do. Their processing methods are a direct reflection of their mission. By producing only naturally processed coffee and honey, they save approximately 880,294 liters of water each harvest.


About the coffee

Fermentation begins when the coffee cherries are bought from the partner farms, directly in tanks covered with 30 kg rollers. The tanks are then transported to the drying center, a process that takes about 25 hours. One-way valves allow oxygen to escape, creating an anaerobic environment that maintains an average temperature of 18° Celsius. This means that the pH level drops slowly, favoring the proliferation of lactic acids in the fermentation. All contribute greatly to the development of the juicy, fruity and exotic yet crisp profiles you can find in the cup. Sierra Nevada’s goal is to produce natural coffees that defy the perception that “natural is inherently funky.” The precise and controlled approach allows the clarity to be preserved in the coffees while innovating new and vibrant profiles. 

In the drying center, they have 52 raised beds, each 1.8 meters wide and 20 meters long. Forty beds are fully exposed to the sun and 12 beds are covered with 60% shade. The average coffee drying time is between 25 and 30 days. All coffee is naturally dried in sunlight. They sit for two days in beds fully exposed to the sun, then move to beds covered with polyethylene netting to extend the drying period to an average of 25 days.


Take a look at the cup profile:

Country of origin: Colombia

Farm/Farmer: John J Ayala / Palmarito

Region: La Sierra Nevada

Varieties: Castillo

Elevation: 1,400 m

Proc. Method: Natural Anaerobic

Tasting notes: floral, apricot, black cherry, red currant, maple


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