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:

Our process begins with special fermentation to extract unique flavors. The caffeine extraction involves circular containers filled with a blend of water and ethyl acetate, lowering caffeine levels to 0.1%. The outcome is a smooth, flavorful, and highly enjoyable coffee.

General information

Variety: Red & Yellow Caturra

Processing: EA Sugarcane

Crop year: 2023

Sensorial information

Cupping score: 86.25

Altitude: 1300-1500

Profile

Red fruits and deep in sweetnes , some spices and medium body. A complex profile of red fruits with several sweet notes, accompanied with a medium body and malic acidity.

KENYA

COLOMBIA

COLOMBIA

El SALVADOR

ETHIOPIA