Profile

Notes of clove, Orange, Plum and Tropical Fruits.

Process

Natural Anaerobic

SL28 EL VERGEL

Origin

Region: Tolima
Municipality:  Fresno

Producer

Elias & Shady Bayter

Farm

El Vergel Estate

Variety

SL28 

Altitude

 1.460 MT 

HISTORY

PROCESS

ON SPOT

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 underwent a 96-hour anaerobic journey, chilling in exclusive 60-liter tanks that can only handle a max of 25kg of cherry goodness. Then, it took a leisurely stroll through a unique drying process on our farm, basking in the constant dryness for a cool 25 days at temperatures below 32 degrees Celsius. Finally, it kicked back and relaxed, stabilizing for 40 days in cherry luxury before the grand milling finale.  
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