JAVA BLOSSOM

JAVA BLOSSOM
JAVA BLOSSOM
JAVA BLOSSOM
JAVA BLOSSOM
JAVA BLOSSOM
JAVA BLOSSOM
JAVA BLOSSOM
JAVA BLOSSOM
JAVA BLOSSOM
JAVA BLOSSOM
JAVA BLOSSOM
JAVA BLOSSOM
JAVA BLOSSOM
JAVA BLOSSOM
JAVA BLOSSOM
JAVA BLOSSOM
CATEGORY: 
 Reserve
VARIETY :
Java
PROCESS: 
Natural Carbonic Maceration
ALTITUDE: 
1.450 MT
FARMER:
 Elias & Shady Bayter

FARM:  
 El Vergel Estate
REGION:
 Tolima
MUNICIPALITY:  
 Fresno
PROFILE:
Floral, brown sugar, apple, jasmine, chamomile, tea rose, watermelon
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AVAILABLE ON SPOT

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK
See the full list of coffees available at your nearest location
HISTORY: 
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.
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