Farmer Jose Arias

Don Jose and his wife Flor started growing coffee fifty years ago. Jose began working in coffee when he was 18 years old picking cherries for the coffee harvest. Now, many years later, Don Jose finally had enough savings to buy his farm, El Porvenir, a three-hectare property located at 1,380 meters above sea level in La Paz village, where he has planted 15,000 coffee trees. La Paz is located in Cienaga municipality of the Magdalena department.

Don Jose and Doña Flor have one child who helps with the cherry picking, while Doña Flor is in charge of the house and providing food to the workers and her family.
Coffee from El Porvenir is Natural Processed, which begins with a pre-fermentation stage of 24 hours at the receiving station. From here, the cherries are moved to the drying stage. Coffee is placed on African-style raised beds for over 25 days and racked and rotated every 4 hours. Due to the levels of sugar and moisture, the first days are crucial to avoid microbial activity prolongation. Finally, parchment coffee passes through dry milling and hand sorting stages prior to shipment.

Del Agua Coffee

Water conservation is the main purpose of the Del Agua Coffee project. Del Agua produces coffees through a community–based model using the minimum amount of water in processing and encourages everyone living and working in the region to become guardians of biodiversity.

Del Agua produces green coffee in La Sierra Nevada de Santa Marta, a breathtaking region of Colombia with high mountains close to the ocean. The microclimate is as diverse as it is sacred to the farmers who live in the region. Several springs nourish the most unbelievable fauna and flora; freshwater is a resource and most treasured asset that coffee producers are committed to protect.