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DECAF NATURAL
Passion fruit, citric, cacao, coconut, tropical fruits, strawberry, honey, citric acid, and orange notes.
Spot:
Annex
Dupuy
Green-Room
Melbourne
MENA
NY
Rotterdam
UK
Green Room
Annex
Dupuy
Green-Room
Melbourne
MENA
NY
Rotterdam
UK
Green Room
REQUEST SAMPLE
INFORMATION
PROCESS
HISTORY
Origin
Tolima
Variety
Red & Yellow Caturra
Altitude
1.450
Natural
Our flagship coffee, produced for over a decade where we have been able to create a blend between traditional processing and modern touch with our special fermentations to develop those fruity flavors in the cup. After that we perform the extraction in circular containers with a combination of water and ethyl acetate where the coffee is immersed several times until the caffeine level drops to 0.1%.
1. BEFORE THE PROCESS
2. PRE- FERMENTATION
PROCESSING PHASE
3.1 KOJI PROCESS
3.2 ANAEROBIC PROCESS
3.3 AEROBIC PROCESS
3.4 CARBONIC MACERATION
3.5 MOSTO PROCESS
DRYING PHASE
4.1 MECHANICAL DRYING
4.2 SUN DRYING
5. AFTER THE PROCESS
Elias and Shady Bayter
Vergel State
Martha and her two sons, Elias and Shady started to work with experimental coffee in a way that they could create and pass through the technology that would help to improve the quality of life of the families that work together with them in their project El Vergel State.
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