ETHIOPE VERGEL

ETHIOPE VERGEL
ETHIOPE VERGEL
ETHIOPE VERGEL
ETHIOPE VERGEL
ETHIOPE VERGEL
ETHIOPE VERGEL
ETHIOPE VERGEL
ETHIOPE VERGEL
ETHIOPE VERGEL
ETHIOPE VERGEL
ETHIOPE VERGEL
ETHIOPE VERGEL
ETHIOPE VERGEL
ETHIOPE VERGEL
ETHIOPE VERGEL
ETHIOPE VERGEL
CATEGORY 
 Reserve
VARIETY 
Ethiosar
PROCESS 
Natural
ALTITUDE 
1.500 MT
FARMER
 Elias & Shady Bayter


FARM  
 El Vergel Estate
REGION
Tolima
MUNICIPALITY  
 Fresno
PROFILE
chocolate, rum, floral, Tropical fruits, peach, raspberry, strawberry
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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: 
The journey of Ethiope Vergel begins with the careful handpicking of Ethiope coffee cherries, a unique variety celebrated for its complex and vibrant flavor profile. Harvested at peak ripeness, the cherries undergo a 4-hour aerobic pre-fermentation on tarps. This initial stage, carried out in open air, enhances the coffee’s natural fruity and floral attributes, setting the stage for its signature tropical and chocolatey notes.

After pre-fermentation, the cherries are moved to hermetic tanks placed under shade, where they undergo a 7-hour anaerobic fermentation. This controlled environment creates the perfect conditions for the sugars and acids within the cherries to transform, intensifying the coffee’s complexity and amplifying its tropical fruit and rum-like characteristics.

Following fermentation, the cherries are subjected to a meticulous drying process. Mechanical drying, conducted over a period of 72 hours with regular intervals, ensures the cherries achieve their ideal moisture level over approximately six days. This precise drying method is critical for preserving the coffee’s vibrant flavors, locking in its rich notes of peach, raspberry, strawberry, and floral undertones.

To perfect the coffee’s flavor, the beans are stabilized for 30 days in GrainPro bags. This essential stabilization phase allows the beans’ flavors to harmonize and mature, resulting in a balanced and well-rounded cup. The controlled storage ensures the coffee’s quality and freshness are maintained until it reaches roasters and coffee enthusiasts worldwide.

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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