Colombia Delagua Nuevo Amanecer Natural – Onyx Coffee Lab
market locale: en-us
url prefix:

Let's be email pals.

Sign up for Onyx emails to get first access to our newest coffee releases and more.

YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Burundi Ngozi Kamira Uganda Long Miles Lunar Station Natural Colombia Juan Jimenez Pink Bourbon Cold Brew Colombia Delagua Nuevo Amanecer Natural

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

JON'S WISDOM:

Twitter is the K-cup of Coffee....

YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Burundi Ngozi Kamira Uganda Long Miles Lunar Station Natural Colombia Juan Jimenez Pink Bourbon Cold Brew Colombia Delagua Nuevo Amanecer Natural

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

JON'S WISDOM:

Twitter is the K-cup of Coffee....

Colombia Delagua Nuevo Amanecer Natural

This fruit-forward natural processed coffee comes to us by way of Delagua, a project started by our friends at Equation Coffee. This coffee exudes notes of red fruit reminiscent of strawberry and raspberry, along with a complexity of sweet dark chocolate, creating a complex and balanced drinking experience.


4oz 10oz 2lbs 5lbs
$-.-

1
+

HIGH

Traditional
Modern

Learn More

Level: Moderate  |  Agtron # 70.6


Variety:
Castillo
Process:
Elevation:
1700 Meters
Cup:
Strawberry, 60% Dark Chocolate, Mango, Winey
top of box
bag
bottom of box
Variety:
Castillo
Process:
Natural, Raised-Bed Dried
Elevation:
1700 Meters
Cup:
Strawberry, 60% Dark Chocolate, Mango, Winey

Story

Gala Ester Suarez Melo is a coffee producer hailing from the Nuevo Amanecer farm nestled in the picturesque Magdalena region, high amidst the Sierra Nevada de Santa Marta range in Colombia. With 15 years of unwavering dedication, Gala meticulously tends to 5 hectares of exquisite Castillo coffee at an elevation of 1,703 meters. Her harvest season, spanning from October to January, boasts a yield from 25,000 coffee plants aged between 2 to 5 years.

At the heart of Gala's coffee endeavor lies her deeply involved family. Gala's husband, Luis Carlos, skillfully handles the depulping and washing of the coffee beans, while their son lends a hand in managing the harvest. Their daughters, showcasing culinary flair, craft delectable meals to complement the family's labor. Together, they form a tightly bonded team, united in their commitment to coffee cultivation.

Sustainability thrives at Nuevo Amanecer under Gala's stewardship. Through manual weed control, the farm preserves its natural surroundings and upholds respect for water sources. Employing 10 locals during harvest season, Gala's farm also contributes to the community by maintaining clean roads and fostering economic stability.

Surrounded by the flourishing beauty of their farm, Gala and her family find both fulfillment and sustenance. Coffee isn't merely their livelihood; it's their enduring legacy, a testament to their passion and dedication to the craft.

NATURALLY PROCESSED COFFEE
Natural coffees are beautiful… Okay, natural coffees are beautiful when done properly, but can be equally terrible when things go wrong. Natural processing, or dry processing, refers to the act of drying and fermenting coffee inside the cherry. Long before the age of portafilter tattoos and dual-boiler home espresso machines, coffee was picked and dried this way out of convenience. It is, to this day, still the most convenient and economically friendly way to process coffee cherries. (It’s estimated that dry-processing can use up to 90% less water than the washing process.) So why isn’t all coffee processed this way? Well, as coffee made its way across the world, it was commoditized and standardized, just like all other products spread by colonialism, but that’s a whole other story... Adding to the boom of washed processing, the natural process method can be tricky to get right, due to the delicate nature of fermentation and drying. What does all this have to do with the final cup? Well, when you leave the skin and fruit of the coffee cherry on the seed throughout fermentation and drying, that fruit begins to break down, imparting esters that influence delicate florals and big fruit notes into the seed that survive the roasting process. If it’s rushed or handled incorrectly, this fruit rot can lend off-flavors to the coffee, making the final cup “dirty” or “fermenty.”

How is this done? It starts at harvest, with the selective harvesting of ripe coffee cherries. Only the fully mature cherries are picked, as they have the highest sugar content and flavor potential. The harvested cherries are then sorted to remove any damaged or under ripe cherries. This ensures that only the best quality cherries are used in the primary fermentation. After sorting, the cherries are spread out in thin layers on large drying beds or patios to dry naturally under the sun. (or sometimes under shade) They are periodically raked and turned to ensure even drying. This step can take several weeks depending on weather conditions. As the cherries dry, they undergo a natural fermentation process. Enzymes present in the fruit interact with the sugars and other compounds, causing chemical reactions that impact the flavor profile of the coffee. This fermentation adds complexity and fruity flavors to the final cup. During the drying/ fermentation process, the cherries must be protected from rain, humidity, pests, and mold.

Farmers often cover the cherries with tarps during the night or when there's a risk of adverse weather. The coffee cherries are dried until they reach an optimal moisture content of around 11-12%. At this point, the cherries have shrunk, and the outer skin and fruit can be easily removed to reveal the green coffee seed inside, which is ready for roasting after a short boat ride. Basically, that single cherry begins to slowly decay, and controlling that delicate action through advanced technique and metrics allow us, lucky folks, to drink wonderfully floral and fruity coffees.

Filter Brew Guide

Equipment: Origami & Origami Cone

Coffee: 18g

Water: 290g @ 204°F

GRIND
570µm Grind Calculator →

BREW

0:00 - Bloom - 40g
0:30 - Center pour - 125g
0:55 - Spiral Pour - 205g
1:15 - Spiral pour - 290g
Drain 2:05

Espresso Guide
Filter Brew Guide En Español
Espresso Guide En Español

Green Cost

The subject of paying for green coffee is inherently complicated. While the amount paid is very important, the payment terms and type of contract negotiated during the purchase are also paramount. Paying $5/lb of coffee can be a great price, but could be detrimental to a producer if the payment terms exceed that of their needs. Here we will dive into not only what was paid for the coffee, but how the coffee was purchased. There is a glossary of terms to be found below which will aid in your understanding of industry terms.

Farm Gate - This reflects what is paid to the producer of the coffee at the farm level. Oftentimes in terms of our relationship coffees, FOB is fairly close to the farm gate price, except for countries like Ethiopia and Kenya, when it is very difficult to trace back all the way to the producer.

FOB - Free on Board. This means that the seller is responsible for any overland fees that happen before the coffee is on board the ship. This is our most frequently listed green cost, as it is the most simple way to present what we pay a seller, but it does not reflect what the person growing the coffee was paid.

EXW- This most often reflects the 'spot' price that we paid for a coffee. All of the cost is paid by the importer, and more often than not the FOB price as well as the transport costs are unknown.

$6.75

Transportation

The price listed below is the cost we incurred while transporting the palletized coffee via Houston. This is an average of LTL freight based on a per lb average.

$0.24

Production Cost

$5.45

Fair Trade Min.

$1.80

C Market

$1.58

Cup Score

86.75

Lot Size

Transparency Grade

B

Transparency

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how Specialty Coffee can be different than other commodity industries.

$12.44
$6.75
$0.24
$5.45
$1.80
$1.58
86.75
B

Transparency

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how Specialty Coffee can be different than other commodity industries.

$6.75
$0.24
$5.45
$12.44
$1.80
$1.58
86.75
1543lbs
B
✓ Added to Cart