Colombia El Vergel Estate Yellow Bourbon | Anaerobic natural

ROAST:  Filter Roast Only

PROCESS: Anaerobic natural

REGION: Tolima

ELEVATION: 1460

VARIETAL: Yellow Bourbon

CUP:  Overripe strawberries, Candied tangerine peel, Canned yellow peaches

In 1995, the Bayter family set forth on a new journey at El Vergel farm, immersing themselves in the world of agriculture. Initially, their focus was on avocados, but when the avocado market plummeted in 2006, they realised it was time for a change. They began cultivating coffee varieties like Catimore, Red Caturra, and Yellow Caturra, unknowingly planting the seeds of what would become a coffee empire. Fast forward to 2016, with the guidance of coffee expert Miguel Jimenez, they embraced the planting of specialty coffee varieties, laying the groundwork for something extraordinary. Then, in 2018, they took another bold leap by adopting natural coffee processes, experimenting with fermentation control like passionate scientists. Among their most celebrated innovations is the Koji fermentation process, a true game-changer in green coffee production.

Now, meet the visionary trio at the helm: Martha Montenegro and her dedicated partners, Elias and Shady. Together, they aren’t just producing coffee; they’re fostering a community revolution at El Vergel Estate. Their mission is to blend technology with their deep love for coffee, bringing a touch of joy to every person who experiences their work.

Step into the enchanting world of Yellow Bourbon: a classic natural process with a modern twist. The beans undergo a 48-hour fermentation to achieve the perfect balance of fruity notes and sweetness. Following this, they bask in the sun for eight days in mechanical silos, absorbing warmth and character. After drying, the beans rest for 35 days in Grain Pro bags to stabilise the flavours before moving on to the milling process. This unique and carefully crafted journey promises a truly remarkable coffee experience in every cup.