CITRIC FRESNO

CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CATEGORY 
 Innovation
VARIETY 
Caturra
PROCESS 
Semi-Washed
ALTITUDE 
1.450 MT
FARMER
 Elias & Shady Bayter


FARM  
 El Vergel Estate
REGION
Tolima
MUNICIPALITY  
 Fresno
PROFILE
Peach, citric acid, lime, panela, green tea
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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 coffee process begins with the selection of the finest Caturra cherries, which are floated to ensure only the best are chosen. After depulping, we retain approximately 30% of the mucilage, classifying this as a semi-washed process. The coffee then undergoes a 60-hour fermentation in mucilage under anaerobic conditions in plastic cans, allowing it to develop its unique characteristics.

Following fermentation, the beans are dried on raised beds for 25 days using a two-stage drying protocol. This method enhances the coffee’s brightness and emphasizes its vibrant citrus flavors. The result is a coffee with a distinctive sensory profile featuring notes of peach, citric acid, lime, panela, and green tea.

AVAILABLE ON SPOT

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK
Discover more available coffees on our offering list

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