BORBON MARTA RUBI

CATEGORY 
Reserve
VARIETY 
Red Borbon
PROCESS 
Natural Anaerobic
ALTITUDE 
1.500 MT


FARM  
El Vergel Estate
REGION
Tolima
MUNICIPALITY  
Fresno
PROFILE
Blackberry, bubble gum, citric acid, floral, red fruits.
HISTORY: 
At El Vergel Estate, Martha Montenegro, the brains behind the operation, decided to shake things up with this Red Bourbon coffee. She rallied a squad of skilled women to handle the delicate task of picking this micro-lot, strategically planted right next to the washing station for convenience. No more lugging heavy coffee bags across the farm—genius, right? Planted in 2016 with 5,500 plants, this micro-lot quickly became the talk of the town. And since Martha kicked off her women's project in 2018, starting with just 8 ladies but now boasting a team of over 15, the quality has only gotten better. These women have got picking down to a fine art, scoring a whopping 95% of mature cherries every harvest. Now that's what you call teamwork! In 1995, the Bayter Family dove headfirst into the agricultural scene at El Vergel farm. Initially focused on avocados, a plummet in avocado prices in 2006 prompted a shift. They diversified their crops, introducing coffee varieties like catimore, red, and yellow caturra, thus laying the groundwork for a burgeoning coffee empire. By 2016, with guidance from coffee guru Miguel Jimenez, they ventured into specialty coffee varieties, setting the stage for significant coffee innovation. Embracing natural coffee processes in 2018, they experimented with fermentation control, pioneering the Koji fermentation process, which revolutionized green coffee production. Now, let's meet the dynamic trio behind the scenes: Martha Montenegro, alongside her coffee-savvy partners, Elias and Shady. Together, they're not just brewing coffee; they're catalyzing a community revolution! Their mission? To blend technological innovation with coffee passion, enriching the lives of everyone at El Vergel Estate with a little extra joy and community spirit.
PROCESS DESCRIPTION: 
This coffee undergoes an innovative process: a 60-hour anaerobic fermentation in stainless steel tanks for an immersive flavor experience. Following that, it enjoys sun exposure with intermittent drying sessions over 35 days. The process ends with mechanical finishing touches before a two-month chill-out period in grain pro storage for optimal maturation. Experience the peak maturation and unique flavors in this meticulously crafted coffee.

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