Red Borbon
Carbonic Maceration with Lixiviates
1.500 MT
El Vergel Estate
Dark chocolate, panela, strawberry, cream, tangerine, clove.
Say hello to the star of the show – our Red Bourbon, straight from the heart of El Vergel! Martha, the mastermind behind this coffee extravaganza, orchestrated a team of powerhouse women to handle the microlot next to the washing station. No more long walks with heavy coffee bags – just a smart, efficient operation. Planted back in 2016 with 5,500 coffee plants, this micro lot became Martha's playground for experimentation. Fast forward to 2018, enter the Women Project with 8 amazing women, now a team of over 15. Their meticulous picking game has taken quality to new heights, hitting an impressive 95% of mature cherries with every harvest. It's not just coffee; it's a women-powered symphony of flavor! 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.
Introducing the new “mosto processed” coffee, a delightful fusion of innovation and flavor. The coffee undergoes an extensive 84-hour fermentation in stainless steel tanks with lixiviates (from a Java fermented coffee), imparting an extra flavor kick. After the fermentation, it goes to a 35-day drying process, with intermittent exposure to the sun, creating a unique profile. Finally, it involves a mechanical drying station and to enhance the overall quality, it rests in grain pro storage for two months.

What is lixiviates or mosto?

Lixiviates or mosto are by-products generated during the coffee fermentation process. They are liquids containing a microbial population, including bacteria and yeasts. Utilizing lixiviates in the fermentation process helps to reduce time and enhances the coffee, contributing to highlighting and adding greater complexity to its flavors.

How do we get lixiviates?

Lixiviates are produced during the fermentation process of a coffee in cherry, in which coffee undergoes dehydration, resulting in the generation of a liquid by-product that has a higher concentration of certain microorganisms that have developed the flavors during the fermentation.

How do we use lixiviates?

The liquid is collected at the end of the fermentation process and stored in a refrigerator at 3 degrees for 24 hours. To use it in other fermentation processes, we just add more water and sugar so the mosto (lixiviates keep growing).


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