SL28 Vergel: exclusive 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:

This coffee is crafted from carefully handpicked SL28 cherries grown at El Vergel Estate in Fresno, Tolima—a region renowned for its high-altitude terrain and ideal microclimate for cultivating specialty coffee. SL28, a varietal originally developed in Kenya, is celebrated for its vibrant acidity and complex, fruit-forward cup profile.

The process begins with a 12-hour aerobic pre-fermentation in bags. This stage allows the cherries to breathe naturally, kickstarting enzymatic activity that enhances sweetness and boosts the development of ripe red fruit notes.

Next, the cherries are sealed in hermetic plastic tanks for a 72-hour anaerobic natural fermentation. In this oxygen-free environment, microbial activity intensifies, deepening the coffee's complexity and structure. This stage is key to amplifying the varietal character of SL28, bringing out layers of blackberry, blackcurrant, and tropical fruit.

Following fermentation, the cherries undergo mechanical drying in silos for 12 days. This controlled drying method ensures uniform dehydration, preserving the clarity of the flavor profile and protecting the integrity of the natural process.

To ensure cup consistency and flavor integration, the beans are stabilized for 30 days in GrainPro bags, allowing the moisture to settle at 12%. This resting period enhances the coffee’s balance and polish, locking in its vibrant profile until it’s ready to roast."