Colombia El Vergel

14,00 53,00 

Intense, creamy, and full body, this coffee comes full of red fruits high sweetness, and a prolonged aftertaste of chocolate.

Cupping profile: red berries, banana, chocolate

Elias and Shady Bayter

This Red & Yellow Caturra is one of the flagship coffees produced at El Vergel State, located in the micro lot next to the washing station, and surrounded by Guava trees, this coffee profile has been one of the most intense and fruity coffees developed by the estate. Planted in 2016 and 2018 with a quantity of more than 40.000 plants, this lot has been one of the best of the estate to experiment with processing bigger lots.

esperanza 1
laroca 2


This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours taking close control of the ph levels, followed by an intermittent drying process of a series of stalls in different moisture levels to enhance complexity, and finished in silos to obtain accurate moisture of the beans and then stabilized for 45 days to homogenize the beans and promote complexity to the profile.

About this coffee

Cupping score: 88.00

Farm: El Vergel
Producer: Elias and Shady Bayter
Region: Tolima
Altitude: 1350 MASL
Variety: red and yellow caturra
Processing: anaerobic natural


Caturra – A com­pact plant with good yield­ing poten­tial of stan­dard qual­i­ty in Cen­tral Amer­i­ca. Very high sus­cep­ti­bil­i­ty to cof­fee leaf rust.

Anaerobic fermentation

Fermentation is a chemical process whereby carbohydrates, such as sugars are broken down into alcohols or acids by microbial activities in the absence of oxygen. While fermentation is, by its nature, an anaerobic process, the term “anaerobic fermentation” refers specifically to fermentation that occurs in a custom-built, oxygen-free environment, such as a sealed container or tank.

Roast Style

espresso, filter


250g, 1000g

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