JWC Roastery

Colombia Sierra Nevada Delagua Coffee Paradise Lot 8 Natural


Tasting Note : Kiwi, Mangosteen, Starfruit, Cacao Nibs Aftertaste

Size Guide
Size Guide
Pour Over 3:40 min 1:16 400 - 800 µm
French Press 10:00 min 1:13 600 - 1000 µm
AeroPress 2:20 min 1:15 500 - 900 µm
Moka Pot 1:30 min 1:11 350 - 700 µm
Drip Brewer N/A 1:17 400 - 900 µm
Espresso 0:26 min 1:2 250 - 500 µm
Cold Brew 16 hours 1:10 600 - 1100 µm
Syphon 1:40 min 1:15 400 - 800 µm

So, How do you know what Grind to use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee


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Kiwi, Mangosteen, Starfruit, Cacao Nibs Aftertaste

Variety Castillo
Processing Natural 
Region Santa Marta
Altitude 1,300-1,800m
Roast Level Medium Roast
Tasting Notes Kiwi, Mangosteen, Starfruit, Cacao Nibs Aftertaste
Quantity 200g

About this coffee :

Del Agua is a brand new group of small producers located in the North of Colombia. The region, la Sierra Nevada de Santa Marta, is the tallest mountain in the world that borders an ocean which creates a very unique growing region. The sourcing agency, Forward, was introduced to the group by world leading producers, La Palma Y El Tucan. This is the fifth lot they have ever produced, and it is a complex natural anaerobic process. Natural process has been a classic processing method in coffee forever, known for its primitive methods of production that still yield huge flavours albeit simpler style. Anaerobic means "without oxygen" meaning the vessels this coffee was fermented in didn't contain any oxygen at all. Oxygen is removed when the coffee is added and valves prevent any from entering in during fermentation while still allowing CO2 to escape. This combination of classic and complex processing leads to a very intense body and huge stewed fruit tones.

If you like wacky, fun coffees - this is a can't miss! This is competition grade coffee that just missed being a part of our reserve series.

Forward Coffee is owned and operated by our good friend Cole Torode and his partners at Rosso Coffee Roasters in Calgary. 

This is the first natural we have ever sold for LVC. We're super grateful to have a wonderful relationship with Cole and the team at Forward, and we're very fortunate to have this beautiful coffee in our lineup. 

La Esperanza - DelAgua - Ally Coffee

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