El Vergel Estates Anaerobic Natural Set
El Vergel Estates Anaerobic Natural Set

El Vergel Estates Anaerobic Natural Set

Regular price $34.00 SALE

Marta and her two sons, Shady and Elias Bayter, own and operate the El Vergel Estate in Tolima, Colombia. All three coffees in this set are naturally processed and use anaerobic fermentation (oxygen-deprived), allowing a controlled approach to the various levels of the fermentation process. We were surprised by the differences in flavor each coffee displayed for such similar terroir. For these reasons, we wanted an accessible way to highlight all three of these varieties to you for your exploration and enjoyment. Each set comes complete with a 4 oz bag of each coffee (12 oz in total). This coffee will roast on Monday, November 29nd, and ship by Wednesday, December 1st

Marta Rubi
This red bourbon variety was planted at 1350MASL in the Tico Pepe micro-lot. Marta, the mother of Shady and Elias, created the "Women's Project" for the picking and sorting of this micro-lot. This gives women of the region an opportunity to work and provide income for their families. Eighteen women total were involved in the processing of this lot, which the Bayter's refer to as the "jewel of the estate." After an extended 60+ hours of anaerobic fermentation in stainless steel tanks, it is intermittently sun-dried for over 24 days and then stored for 1.5 months in grain pro for optimum maturation.

Java
This java variety is rare and uncommon in Colombia, planted at 1450MASL in the El Eden micro-lot. After undergoing a 72-hour carbonic maceration (carbon dioxide-rich environment) followed by 48-52 hours of anaerobic fermentation in stainless steel tanks, it is intermittently sun-dried for over 24 days and then stored for 1.5 months in grain pro for optimum maturation.

Guava Banana
This mix of red and yellow caturra varieties was planted at 1350MASL in the Tico Pepe micro-lot. This coffee is one of the oldest varieties they have worked with at El Vergel, giving them a lot of experience to obtain the most potential. It gets its name from naturally grown guava trees around this region and their unique effect that contribute a distinct note to the coffee’s flavor profile. After undergoing a two-step fermentation process - 14 hours of anaerobic fermentation in short tanks followed by 48-52 hours of anaerobic fermentation in stainless steel tanks, it is intermittently sun-dried for 12-15 days and then stored for 1.5 months in grain pro for optimum maturation.

Region: Tolima, Colombia
Process: Anaerobic Natural
Varieties: Java | Red Bourbon | Red & Yellow Caturra
Elevation: 1350-1450 MASL

We taste: 

Marta Rubi - cacao, coffee cherry, pineapple juice, pine

Java - oolong, pomelo, peanut butter, red grapefruit, strawberry & cream

Guava Banana - tropical, rose, cardamom, juicy, creamy dark chocolate, mint

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