COLOMBIA – EL VERGEL GUAVA BANANA

El Vergel Estate, managed by the Bayter family, has a rich history of transformation and innovation. Founded in 1995 as an avocado farm, it shifted to coffee production in 2006 following a market downturn. Initially planting varieties such as catimore and caturra, the farm began its journey into specialty coffee in 2016 under the guidance of coffee expert Miguel Jimenez. By 2018, El Vergel had adopted innovative natural processing techniques and precise fermentation methods, including the revolutionary Koji fermentation. Today, led by Martha Montenegro and Elias and Shady Bayter, the farm not only produces exceptional coffee but also uplifts its community by blending technology and passion.

This lot process begins with the meticulous selection of ripe Red and Yellow Caturra cherries. These cherries undergo a 48- to 60-hour anaerobic fermentation, enhancing their unique flavor profile. Initially dried in the sun on raised beds until reaching 30% moisture, the beans are then mechanically dried at temperatures below 45°C to achieve 16-18% moisture. After a pre-stabilization period to intensify flavors, the drying process is completed mechanically until optimal moisture is attained. The beans are then stabilized for 45 days in GrainPro bags, ensuring consistency and quality.

This meticulous natural anaerobic process results in a rich and complex flavor profile with notes of banana, guava, plum and red fruits. Guava Banana coffee exemplifies the expertise and dedication in coffee processing, offering a distinctive and delightful coffee experience.