Product Information - Colombia El Vergel Special Lot

by Nuno Park May 13, 2023

Elias & Shady Bayter

Origin : Fresno, Tolima, Colombia
Varietal : Caturra
Process : Semi washed - fruit juice infused anaerobic fermentation
Altitude : 1,550masl
Harvest : 2022

El Vergel is a symbol of innovation and rapid progress in Colombia, producing high-quality coffee that is widely used in the competition scene. The farm, led by the brothers Elias and Shady Bayter, produces dynamic coffee using a modern approach to processing and coffee quality.

El Vergel focuses on expanding the boundaries of how coffee is described and sold. The farm covers about 400 hectares, which is larger in scale than many other small farms in Colombia and is divided into several sections. The farm is located near the Huila mountains, covered in nutrient-rich volcanic soil.

All cherries are carefully harvested by skilled pickers, and the farm continues to strive to produce only the best crops for coffee roasters around the world.

Processing method:

Fully-ripe coffee cherries are picked.
After de-pulping, various berries, strawberry juice, and wine yeast are added to a sealed container to create a more complex flavours.
After adding the ingredients, the coffee is stirred three times a day and allowed to ferment in the tank for three days to ensure a consistent fermentation.
After fermentation is complete, the coffee is dried for 15 days on African beds.

Rojo, meaning 'red' in Spanish, was named after its distinct flavour profiles achieved by fermenting fruits along with the coffee during anaerobic fermentation, reminiscent of the taste of red fruits.

It is a light roast, thus the intensity of the brewed coffee would not be such a challenge to even non-coffee drinkers.

This coffee inspires people regardless of how controversial. Besides, this coffee enhances the whole cup quality when a small amount of it is spiked in any coffee. 'Spiked' means by added small amount of coffee beans into a certain dose. This coffee pairs well with any coffee but will be even greater to be blended with washed processed coffee.

(Always) It shows off the range of 'definite' red fruity characters such as raspberry confectionery / preserved hibiscus / macerated strawberry / dried cranberry / grape soda
(Always) It can be developed within the range of 'definite' floral stone fruit such as peach candy / black plum / maraschino / musk
(Often) It can be developed within the range of tropical fruits such as mango/ banana
(Sometimes) It can be touch spicy like cinnamon with a white chocolaty aftertaste
(Often) The body is med-heavy and creamy but it can vary depending on different extractions

Also we have found this coffee tasting like raspberry confectionery / preserved hibiscus / macerated strawberry / dried cranberry / musk / peach candy / mango during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.

It is roasted specifically for filter coffee, particularly the best on pour-over tools with the rough reference recipe as below. We recommend multiple-times separated pouring rather than one long pouring style. To achieve a required draw-down, you will need to grind the beans finer than the usual grind setting.

Brewing ratio : 1(coffee) to 16.5(brewing water) - it will lead you to the right intensity.
Brewing time : around 02:30 to extract the most pleasant tastes of this coffee.
Brewing water temperature : 98 degrees Celsius water.

It is also very good with immersion methods such as Clever or Plunger.

Brewing ratio : 1(coffee) to 16(brewing water).
Brewing time : 4 to 5 minutes (coarse grind size).
Brewing water temperature : over 98 degrees Celsius water.