We have been looking to work with Elias and Shady Bayter for almost three years now, and it has finally happened. For this year we bring you the funkiest coffee from their El Vergel farm.
This Red & Yellow Caturra is one of the flagship coffees produced at El Vergel, 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 & 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. Processed with a unique method at the estate that consists of a special anaerobic 2 step anaerobic fermentation to develop a more intense but clean profile, to showcase all the attributes of the variety combined with flavorous unique from the process, which is then dried at the sun for 15 to 25 days.
This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours taking close control to 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 day to homogenize the beans and promote complexity to the profile.
Taste/Aroma Notes: Guava, Banana, Toffee
Roast Level: Medium
Varietal: Yellow Bourbon
Process: Anaerobic Natural
We recommend use with: Suitable for all brew methods, shines on Pour-over
Shipping info: Same day dispatch for orders placed before 2pm Mon-Fri. (Subject to availability)
Recommended brew recipe:
V60 - 18g coffee, 250g of water for a 2 minute 30 second brew using 99* water and the Scott Rao Method
Espresso - 17g-40g in 32s at 8 bar with 96* water.