DISCOVER BOX: RESERVE EDITION

DISCOVER BOX: RESERVE EDITION
$895.00
Sale
JAVA BLOSSOM
VARIETY: 
Java
PROCESS: 
Natural + Carbonic Maceration
PROFILE: 
 Floral, brown sugar, apple, jasmine, chamomile, tea rose, watermelon
GESHA OASIS
VARIETY: 
Gesha
PROCESS: 
Washed
PROFILE: 
 Floral, Blueberry, Citric Acid, Grape, Tangerine, Orange, Mango, Honey
Inside this box: 24kg of green coffee beans, featuring 12kg of each variety. Order here and save up to 8%.
$895.00
Sale
JAVA BLOSSOM
PRODUCER
FARM  
 El Vergel Estate
ALTITUDE 
1.450 m
REGION
Tolima
MUNICIPALITY  
 Fresno

HISTORY OF THE FARM

Back in 1995, the Bayter Family rolled up their sleeves and dove headfirst into the agricultural scene at El Vergel farm. Avocado was their main squeeze, but when avocado prices took a nosedive in 2006, they knew it was time to shake things up. So, they tossed some coffee varieties into the mix – catimore, red, yellow caturra – and boom, a coffee empire was born! Fast forward to 2016, and with a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for some serious coffee greatness. Then, in a stroke of genius, they embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab. And let's not forget their claim to fame – the Koji fermentation process, a game-changer in the green coffee game! Now, meet the dynamic trio behind the scenes: Martha Montenegro, along with her coffee-savvy partners Elias and Shady. Together, they're not just brewing coffee; they're brewing up a whole community revolution! Their mission? To blend tech magic with coffee passion and sprinkle a little extra joy into the lives of everyone at El Vergel Estate.

PROCESS DESCRIPTION

This Java is a first-time Carbonic Maceration process done with this variety at El Vergel. It consists of 96 hours where CO2 is induced at the beginning up to 6 bars to generate high pressure, break down the cascara, or macerate, so the fermentation process undergoes easily for the microorganisms and creates an anaerobic state. Afterwards, it is sun-dried on raised beds for 25 days and stabilized for 45 days in GrainPro bags before milling.
GESHA OASIS
PRODUCER
FARM  
 Buenavista
ALTITUDE
1.850 m
REGION
 Tolima
MUNICIPALITY  
 Planadas

HISTORY OF THE FARM

Raúl is a fourth-generation coffee grower, born in 1973. His father, who worked for the National Coffee Federation, arrived in the lane of Gaitania, in Colombia’s Tolima region, in 1970. Later, he married Gilma Gutiérrez, Raúl’s mother, and they acquired 4 hectares of land where they began cultivating coffee.
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In 2006, Raúl and his three brothers inherited the farm. Then, in 2008, together with his wife, Astrid Medina, they bought their brothers’ shares and became the owners of the farm. The farm is now run as a family business, with their son, daughter, granddaughter, and a nephew working alongside them. The farm currently has 60,000 coffee trees of varieties such as Caturra, Colombia, Castillo, Borbón Rosado, Gesha, and Papayo.

PROCESS DESCRIPTION

The process for Gesha Oasis begins by depulping the coffee cherries and draining the beans, followed by an anaerobic fermentation in GrainPro bags for 36 hours. This oxygen-free fermentation environment encourages the development of deeper and more intricate flavors. After fermentation, the coffee is thoroughly washed, ensuring the removal of any remaining mucilage while maintaining the beans' essential qualities.

For the drying phase, the beans are carefully sun-dried on raised canopies for 20 days, a method that ensures slow and even drying to lock in the coffee’s vibrant flavor profile. Once the drying process is complete, the coffee undergoes stabilization in GrainPro bags for 30 days. This crucial step allows the flavors to mature and balance, resulting in a harmonious and well-rounded cup.

The final flavor profile of Gesha Oasis offers an exquisite combination of floral notes, blueberry, citric acid, grape, tangerine, orange, mango, and honey, reflecting the unique characteristics of the Gesha variety and its meticulous washed process.

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