COLOMBIA Delagua Marta Geisha Anaerobic Natural NAXColombiaDelaguaMarta40g €12,00
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Our mission is to conserve our planet’s water.”
SCA SCORE 90.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Moderate roast, high front up heat that decreases and a ramp that leads into a humble crack. The florals and the fruity acidity manifest shortly after the first crack.
PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR
There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”.
That word has no other reference or synonym in (at least) the English language what I know. It can be explained as:
“Remember when your Mom made juice from picked berries and fruits in the garden?”
That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so:
"The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories."
|Region||Minca, Sierra Nevada de Santa Marta|
|Aroma||Cloudberry, Honey, Red grape|
|Flavor||Apricot, Pineapple, Wild strawberry|
|Aftertaste||Buttermilk, Fruit gum, Mango, Mid|
|Acidity||Red grape, Tartaric, Citric, Mid|
|Body||Juicy, Creamy, Light, Mid|
The pristine water flowing all around in the Sierra Nevada de Santa Marta serves as a constant reminder of Delagua's mission: Protecting the water systems is what drives the team forward.
Delagua is the flagship farm of the Delagua Coffee Paradise project. Run by team La Palma & El Tucan, the farm is located in La Sierra Nevada de Santa Marta and is close to the town of Minca. The farm is 40 hectares in total with over 75% dedicated to native forest preservation and 25% to the total production. The farm spreads out over multiple unique microclimates which represented the opportunity to selectively plant coffee varieties in the environment that is most likely to suit them.
This year, Team Delagua only produced natural process coffees to help preserve the water and stop contaminating it. Team Delagua are the only ones to process this quantity of naturals in the area. This is due to infrastructure challenges faced on the road from the Sierra Nevada de Santa Marta to the drying stations in lower altitudes, where drying conditions are optimal for natural coffees. Another detail that sets Team Delagua apart in the area is that during both the fermentation and drying processes, each batch is kept separate. This maintains the high standards of precision and keep meticulous notes on each coffee throughout its entire journey.
Each harvest consists of hand picked coffee cherries that are bought at partner farms. The fermentation is pre-staged by placing the coffee cherries in covered 30kg valved tanks. The tanks are then transported to the drying center. This is a time consuming travel of approximately 25 hours. The valves of the tanks allow the oxygen to escape, creating an anaerobic environment that allows an average maintained temperature of 18° Celsius. This means the pH levels decrease slowly, promoting the proliferation of lactic acids within the ferment. This greatly contributes to the juicy, fruity and exotic yet clean profiles in the final result when the coffee is brewed. Team Delagua aims to produce natural coffees that challenge the perception that naturals are inherently "fermented". The precise and controlled approach that team Delagua takes allows to preserve clarity in the coffees while still innovating to result in new and vibrant profiles.
In the drying center there are 52 raised beds, each 1.8 wide by 20 meters long. 40 beds are completely exposed to the sun and 12 beds are covered in 60% shade. The average time it takes for the natural fermented cherries to dry is between 25 days and 30 days. All of the coffee is dried naturally by sunlight at our facility. They begin with two days in beds fully exposed to the sun, then move to poly-mesh covered beds to extend the drying period to an average of 25 days. The average time it takes for the naturals to dry is between 25 days and 30 days. All of the coffee is dried naturally by sunlight at our facility. They begin with two days in beds fully exposed to the sun, then move to poly-mesh covered beds to extend the drying period to an average of 25 days.
The processing methods are a direct reflection of Team Delagua's mission. By producing natural coffees only they can save approximately 880,294 liters every harvest.
As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".
|RH, WH, BH||Honey Fermentation|
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.
|Calcium (Ca)||0.9 mg/l|
|Sodium (Na)||1.7 mg/l|
|Silicon Dioxide (SiO2)||1.4 mg/l|
|Potassium (K)||0.3 mg/l|
|Magnesium (Mg)||0.2 mg/l|
|Sulfate (SO4-)||<7.0 mg/l|
|Chloride (Cl-)||2.5 mg/l|
|Nitrate (NO3-)||0.1 mg/l|
|Fluoride (F-)||<0.1 mg/l|
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
|0-3 days||Focused acidity|
|4-7 days||Optimal Coffea Circulor recommended praxis|
|8-14 days||Increased floral perception|
|15-21 days||Increased sweetness|
|22+ days||Increased balance|
|1+ month||Intact sweetness, peak intensity|
|2+ months||Inherent balance, possible reduced florals turning herbal|
Made by Colombia
Finished in Scandinavia