Partner Series
GUAVA BANANA
Natural Anaerobic
Intense, creamy, and full body, this coffee comes full of red fruits high sweetness, and a prolonged aftertaste of dark chocolate.
 |
 |
 |
Altitude1.350 MT |
VarietyRed & Yellow Caturra |
RegionTolima |
Intense, creamy, and full body, this coffee comes full of red fruits high sweetness, and a prolonged aftertaste of dark chocolate.
Natural Anaerobic
This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours taking close control of the ph levels, followed by an intermittent drying process of a series of stalls in different moisture levels to enhance complexity, and finished in silos to obtain accurate moisture of the beans and then stabilized for 45 days to homogenize the beans and promote complexity to the profile.
Elias and Shady Bayter
Vergel Estate
This Red & Yellow Caturra is one of the flagship coffees produced at El Vergel, located in the micro lot next to the washing station, and surrounded by Guava trees, this coffee profile has been one of the most intense and fruity coffees developed by the estate. Planted in 2016 & 2018 with a quantity of more than 40.000 plants, this lot has been one of the best of the estate to experiment with processing bigger lots. Processed with a unique method at the estate that consists of a special anaerobic 2 step of anaerobic fermentation to develop a more intense but clean profile, to showcase all the attributes of the variety combined with a flavor unique from the process, which is then dried at the sun for 15 to 25 days.
