Experience the rich and vibrant flavors of our Natural Colombia Coffee, an exquisite blend with delightful notes of chocolate, guava, and plum that transport you to the heart of Colombia with every sip.

Region: Tolima, Colombia

Altitude: 1350 masl

Varieties: blend

Process: natural anaerobic

Roast: Lighter side of Medium

Introducing the flagship Red & Yellow Caturra coffee from El Vergel Estate, a standout among the estate's finest. Planted between 2016 and 2018 with over 40,000 plants, this microlot, nestled next to the washing station and surrounded by Guava trees, has produced some of the estate's most intense and fruity coffees. The journey of El Vergel began in 1995 when the Bayter Family immersed themselves in agriculture, initially focusing on avocados. However, a drastic drop in avocado prices in 2006 prompted a bold shift to coffee cultivation, planting varieties like Catimore, Red, and Yellow Caturra.

By 2016, with guidance from coffee expert Miguel Jimenez, the Bayter family ventured into specialty coffee varieties, leading to groundbreaking developments in 2018 with the adoption of natural coffee processes and innovative fermentation techniques. Their pioneering work with the Koji fermentation process revolutionized green coffee processing.

Behind this remarkable journey are Martha Montenegro and her partners, Elias and Shady Bayter. Their mission extends beyond brewing exceptional coffee; they aim to create a community revolution, blending technology with their passion for coffee to bring joy to everyone at El Vergel Estate.

Process Description:

This coffee's journey begins with the meticulous selection of ripe Red and Yellow Caturra cherries from the esteemed El Vergel Estate in Fresno, Tolima, managed by Elías and Shady Bayter. The cherries undergo a 48 to 60-hour anaerobic fermentation, enhancing their distinct flavor profile. Initial drying takes place in the sun on raised beds within a "Marquesina" until they reach 30% moisture. Following this, the beans are mechanically dried in circular dryers at temperatures below 45°C until they achieve 18%-16% moisture.

After a pre-stabilization period to intensify flavors, the drying process is completed mechanically to reach the optimal moisture content. This precise natural anaerobic process results in a rich and complex flavor profile, featuring notes of chocolate, plum, guava, and red fruits.

This coffee exemplifies the expertise and dedication of El Vergel Estate, offering a distinctive and delightful coffee experience that reflects the passion and innovation of its creators.

This coffee truly shines in any brew method. For pour over, try a 1:16 ratio and a kettle temperature of 203°. For espresso, try a 1:2.5-3 ratio with a boiler temp of 202°. Happy Brewing!