This offering from Elias and Shady Bayter at El Vergel Estate is not your typical cup of decaf coffee. We fell in love with their prior offering and couldn't resist a naturally processed version from this now famous Estate. Just as with our "Tolima-Fresno", if you didn't know this was a decaf, you'd just think it was an excellent cup of coffee. You can brew this medium roast any time of day without the effects of a fully caffeinated cup thanks to the ethyl acetate (EA) processing. Don't let the chemical name fool you, ethyl acetate is a naturally occurring simple ester that, in this case, comes as a byproduct from Colombian sugar cane that removes 99.9% of the caffeine in the green coffee before roasting. Before that, though, the coffee cherry undergoes 48-60 hours of anaerobic treatment to enhance flavors before being dried, first in the sun, and then mechanically. We'll be adding flavor notes on this one soon but let us know what it is you're tasting in this lovely, any-time-of-day cup!
12 oz. / 340g in compostable bag.
Country: Colombia
Region: Tolima - Fresno
Producer: El Vergel Estate
Varieties: Yellow and Red Caturra
Altitude: 1450 meters above sea level
Processing Method: Natural/ Anaerobic / decaf with ethyl acetate (EA)
Roast Level: Medium (~68 Agtron Gourmet scale, ground)
Importer: Forest Coffee
Some more details about this coffee and its production from the importer:
Back in 1995, the Bayter Family rolled up their sleeves and dove headfirst into the agricultural scene at El Vergel farm. Avocado was their main squeeze, but when avocado prices took a nosedive in 2006, they knew it was time to shake things up. So, they tossed some coffee varieties into the mix – catimore, red, yellow caturra – and boom, a coffee empire was born! Fast forward to 2016, and with a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for some serious coffee greatness. Then, in a stroke of genius, they embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab. And let's not forget their claim to fame – the Koji fermentation process, a game-changer in the green coffee game! Now, meet the dynamic trio behind the scenes: Martha Montenegro, along with her coffee-savvy partners Elias and Shady. Together, they're not just brewing coffee; they're brewing up a whole community revolution! Their mission? To blend tech magic with coffee passion and sprinkle a little extra joy into the lives of everyone at El Vergel Estate.
PROCESS DESCRIPTION:
The journey of this coffee begins with the careful selection of ripe Red and Yellow Caturra cherries, ensuring exceptional quality from the renowned El Vergel Estate in Fresno, Tolima, managed by farmers Elías and Shady Bayter. The beans undergo a 48 to 60-hour anaerobic fermentation, which enhances their unique flavor profile. Initially dried in the sun on raised beds in a "Marquesina" until they reach 30% moisture, the beans then move to mechanical drying in circular dryers at temperatures below 45°C until they achieve 18%-16% moisture. After a pre-stabilization stall to intensify flavors, the drying process is completed mechanically until optimal moisture is achieved. The beans are then stabilized for 45 days in GrainPro bags, ensuring consistency and quality. This meticulous natural anaerobic process results in a rich and complex flavor profile with notes of Passion fruit, citric, cacao, coconut, tropical fruits, strawberry, honey, citric acid, and orange.
In accordance with NM HB177 "This product is home produced and is exempt from state licensing and inspection. This product may contain allergens."
