VERGEL SUPREME

VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
CATEGORY 
 Reserve
VARIETY 
Supremo
PROCESS 
Natural
ALTITUDE 
1.500 MT
FARMER
 Elias & Shady Bayter


FARM  
 El Vergel Estate
REGION
Tolima
MUNICIPALITY  
 Fresno
PROFILE
Black Tea, brown spices, Cacao Nibs, Dark Chocolate, Citric Acid
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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: 
The journey of Vergel Supreme begins with the careful selection of Supremo coffee cherries, a variety celebrated for its remarkable size and depth of flavor. Handpicked at peak ripeness, the cherries undergo a 4-hour aerobic pre-fermentation on tarps. This initial step introduces oxygen into the process, enhancing the coffee’s inherent complexity and laying the foundation for its distinctive flavor profile.

After pre-fermentation, the cherries are transferred to hermetic tanks placed under shade, where they undergo a 96-hour anaerobic fermentation. This oxygen-free environment allows the beans to ferment slowly and evenly, amplifying their natural sweetness and aroma. The process, carried out in a controlled setting, emphasizes the rich, spiced undertones and citric acidity that define Vergel Supreme, complemented by notes of black tea, cacao nibs, and dark chocolate.

The cherries are then dried using a mechanical method over approximately seven days. This process includes intermittent pauses when the beans reach a humidity level of 22%, ensuring a slow and even reduction of moisture to the target level. Such precision in drying helps preserve the coffee’s intricate flavors while maintaining its natural integrity.

To complete the process, the beans are stabilized for 30 days in GrainPro bags until they reach a final moisture content of 12%. This stabilization phase is crucial for flavor development, allowing the coffee’s rich notes of black tea, brown spices, and cacao to harmonize and mature, resulting in a balanced and luxurious cup.

AVAILABLE ON SPOT

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK
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