Profile

Intense, creamy, and full body, this coffee comes full of red fruits high sweetness, and a prolonged aftertaste of dark chocolate.

Process

Natural Anaerobic

GUAVA BANANA

Origin

Region: Tolima
Municipality:  Fresno

Producer

Elias & Shady Bayter

Farm

El Vergel Estate

Variety

Red & Yellow Caturra 

Altitude

 1.350 MT 

HISTORY

PROCESS

ON SPOT

This Red & Yellow Caturra is one of the flagship coffees produced at El Vergel Estate, located in the microlot 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 and 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. 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. 
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 Natural Anaerobic 

 This coffee took a wild ride through a 48 to 60-hour anaerobic fermentation, with the ph levels on lockdown. We then hit it with an intermittent drying dance, moving through different moisture levels for that extra complexity. Finally, we stashed it in silos for that perfect bean moisture and let it chill for 45 days to level up the flavor complexity. It's like a flavor boot camp – tough, controlled, and absolutely delicious!  
FONDO_SERIES_COFFEES
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