Colombia Agua Negra

The over one hundred producers that make up the Agua Negra reserve, each own on average just 1 hectare of land. These producers all belong to an indigenous ethnic group, the Nasa. Their production methods are in a traditional and diversified manner, and through training and improved quality processes, they are now able to offer a high quality indigenous coffee.

This collective of producers have come together to pool their resources, making investments in production, productivity and quality improvement for all of their farms. Further programs contribute to the mitigation of the environmental effects of coffee production, such as the treatment of honey and grey water, to not pollute rivers and waterways. As well as the use of an eco-beneficio, which reduces the amount of water used, while not compromising on the floatation, pulping and fermentation steps needed to produce this coffee. It is typically fermented between 13 to 17 hours, after which it is washed and distributed across parabolic driers as well as patios, drying from anywhere between 8 and 13 days, after which it is stored, milled and exported.