Nayler Reatiga - Delagua Honey

Delagua Coffee is becoming a regular household name here at the roastery; you’ve likely seen them alongside several Colombian producers on our labels over the years. In their own words, here's what Delagua has to say about their mission: 

“At Delagua Coffee, water has become our greatest treasure and its conservation, our purpose. As challenging as this statement is when it comes to producing coffee, we have called this our mission. Delagua produces coffees through a community–based model using the minimum amount of water in their processing, encouraging our team and the traditional coffee growers inhabiting the region to become the guardians of biodiversity.”

MEET THE PRODUCER | Nayler José Reatiga Sánchez, both the farm administrator and the person in charge of cultivation, has dedicated 25 years of his life to coffee, viewing it as the lifeline for his family. Inherited through generations, the farm is not just a source of livelihood but a cherished legacy. The Reatiga family is deeply involved in the farm's operations, with Nayler's wife overseeing coffee processing while he tends to fieldwork, including path clearing and fertilization, ensuring a sustainable approach without chemical use. Furthermore, the farm employs five locals and actively contributes to the community by maintaining roads and paths. Upholding principles of sustainability, they practice manual weed control and refrain from using fungicides. Their farm is not just a coffee haven but a sanctuary for diverse flora and fauna, including guamo, plantains, laurels, deer, armadillos, parrots, and foxes, exemplifying their commitment to both environmental and community stewardship.

TRUST THE PROCESS | Once the cherries are harvested, they undergo meticulous processing: pulping, fermenting, washing, and drying every two days. Once the cherries have reached their peak ripeness, they undergo anaerobic fermentation for around 28 hours and then are dried on the patio for 17 - 18 days.

TAKE A SIP | Roaster Kevin Seehousz chose this coffee while in La Palma this past fall and was drawn to this coffee when he tasted it at La Palma because, despite having been grown at a fairly low elevation (1200 masl), it was very expressive and stood out as the loudest cup on the table. Upon tasting it again here in Raleigh, Kevin found the flavors to be even more complex, clean, and vibrant, thus affirming his choice with its delightfully floral aroma, tropical personality, and nuanced sweetness.

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Roaster | Kevin Seehousz

Origin | Cienaga, Magdalena, Colombia

Producer | Nayler Reatiga

Farm | La Bendicion

Process | Honey

Variety |  Castillo

Elevation | 1200 masl