Three Marks - Delagua

Anibal Javier Blanco Rendón, a coffee expert at La Niña farm in Colombia, has dedicated 12 years to cultivating 2 hectares of coffee with Castillo and Colombia varieties at an altitude of 1,510 meters. La Niña prioritizes quality through meticulous cherry selection and processing using natural and honey methods, with a harvest period from October to January. The farm emphasizes sustainability with manual weed cleaning and shade provided by Guamo trees, while also engaging in local community initiatives. La Niña's coffee undergoes a natural processing method, including a 27-hour anaerobic fermentation phase, followed by careful drying on patios for approximately 20 days. This prolonged drying period results in a well-balanced and flavorful cup of coffee with distinctive characteristics.