Description

Grower: Elías & Shady Bayter, El Vergel estate farm
Variety: Borbon Sidra
Region: Fresno, Tolima
Altitude: 1450m
Process: Natural + Mosto Anaerobic
Cup notes: Apple, Banana, Strawberry

Back in 1995, the Bayter Family rolled up their sleeves and dove headfirst into the agricultural scene at El Vergel farm.
In 2016, they planted specialty coffee varieties. They embraced natural coffee processes in 2018, tinkering with fermentation control.
Martha Montenegro, along with her coffee-savvy partners Elias and Shady have a mission: to blend tech magic with coffee passion and sprinkle a little extra joy into the lives of everyone at El Vergel Estate.

What is the Mosto Anaerobic process?

The coffee undergoes an extensive 72-hour anaerobic fermentation in plastic tanks with lixiviates (from a Java fermented coffee), imparting an extra flavor kick.
The two-step drying process involves mechanical drying in a silo for 2 to 4 days at controlled temperatures to prevent over-fermentation, followed by 18 days of sun exposure. The beans then undergo a 30-day stabilization in GrainPro bags before the final milling.

What are lixiviates or mosto?

Lixiviates, or mosto, are by-products generated during the coffee fermentation process. These liquids contain microbial populations, including bacteria and yeasts. Utilizing lixiviates in the fermentation process helps reduce time and enhances the coffee, contributing to greater complexity and highlighting its flavors.