GUAVA BANANA DELUXE

CATEGORY 
Reserve
VARIETY 
Red & Yellow Caturra
PROCESS 
Carbonic Maceration
ALTITUDE 
1.400 MT
FARM  
El Vergel Estate
REGION
Tolima
MUNICIPALITY  
Fresno
PROFILE
Bittersweet Chocolate, Banana, Peach, Tropical Fruits, Strawberry, Guava and Caramel.
HISTORY: 
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.
PROCESS DESCRIPTION: 
Explore the realm of coffee experimentation with our Guava Banana nano batch, a hidden gem within our Guava Banana microlot. This exclusive 282 kg small batch undergoes a Carbonic Maceration (CM) process, utilizing CO2 micro-injections to achieve a precise pH level of 3.8. Following this, a meticulously crafted 5-step drying process at El Vergel Estate enhances the complexity and body of our natural processed coffees. Unleash the extraordinary results of this unique coffee journey.

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