STORY

This full-bodied coffee offers enticingly sweet notes of stone fruit, like apricot and peach, at first sip. Delicate floral undertones are then coupled with hints of lemon citrus, which leads to a slight lingering finish.

Perched high in the township of Belén de Umbría, Colombia at approximately 1,650 meters above sea level is the coffee farm La Delfita. What was once a part of the much larger La Delfa coffee production farm, La Delfita covers an area of 83.2 hectares. Owned and operated by Juan Eduardo Chamorro Vélez, the farm has been in the family coffee business for five generations. Over time, the larger La Delfa farm was separated into smaller plots and given to various members of the family, of which Juan was a beneficiary. Juan now runs La Delfita and carries on the family tradition of producing high quality coffee. During harvest season, which typically takes place in the middle of the year, Juan enlists the help of local pickers to assist with carefully collecting ripe coffee cherries. The cherries are brought to a wet mill where they are first treated to a long fermentation process that goes on for about 40-50 hours. Afterwards, the cherries are depulped and dried mechanically for an additional 48 hours. This process is what gives this coffee its notable citrus, floral, and fruit-forward tasting notes. This is our first-time obtaining coffee from La Delfita, and we are thrilled to be a part of the long tradition of coffee production that spans five generations of Juan Eduardo’s family.