Maragesha vergel: premium Green Coffee Beans

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:

Maragesha Vergel is a distinctive natural-process coffee crafted from the rare Maragesha variety—a unique cross that brings together the best attributes of Maragogipe and Gesha. Grown with care at El Vergel Estate in Fresno, Tolima, this coffee is part of our Reserve category, representing a refined and exclusive lot with limited availability and exceptional character.

The process begins with the hand selection of perfectly ripe Maragesha cherries. These are first subjected to a 12-hour aerobic pre-fermentation, allowing controlled oxidation that enhances the coffee’s inherent sweetness and floral complexity. Once pre-fermented, the cherries are transferred to hermetic plastic tanks for a 72-hour anaerobic fermentation. This oxygen-free environment promotes a slow and even breakdown of sugars, enriching the flavor development and bringing out the vibrant fruit-forward notes typical of the Maragesha lineage.

After fermentation, the cherries are moved to mechanical silos for 8 to 10 days of drying, during which the beans gradually reach the ideal moisture content. This careful and consistent drying method helps preserve the delicate and intricate flavor compounds developed during fermentation, ensuring clarity and longevity in the cup.

Finally, the coffee undergoes a 30-day stabilization period in GrainPro bags. This step is crucial for flavor development, allowing the aromatic compounds to integrate and the profile to settle into a clean, elegant finish.