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Farm: El Vergel
Producers: Elias & Shady Bayter
Region: Tolima
Elevation: 1350 meters
Cultivar: Red & Yellow Caturra
Process: Anaerobic Natural
Notes: Lychee, Guava, Pink Lemonade, Tart Cherry
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El Vergel isn’t just a coffee farm; it’s a story of reinvention. What began as an avocado farm pivoted toward coffee excellence when the Bayter family took a leap in 2006. Since then, they’ve become leaders in experimental processing (including their famous Koji fermentation method), turning the estate into a hub for innovation and community.
Each year, El Vergel’s Red & Yellow Caturra “Guava Banana” blows us away and we’re proud to offer this flagship lot from the Bayter family for the third time. Grown on a microlot nestled beside the estate's washing station and shaded by Guanabana trees, this coffee lives up to its nickname (and inside joke), Guava Banana. It's a fruit-forward cup that’s become one of the estate’s most consistent, expressive, and experimental offerings.
Planted in 2016 and 2018, this 40,000 plant lot is the heart of El Vergel’s innovation, where Elías and Shady Bayter push boundaries with fermentation and processing. This particular lot undergoes a 48 to 60-hour anaerobic fermentation, followed by a careful combination of sun and mechanical drying to lock in flavor. After a 45 day stabilization in GrainPro bags, the result is a coffee bursting with notes of guava, lychee, cherry, and citrus; rounded out with sparkling acidity.
Guava Banana delivers consistently complex and juicy cups, packed with tropical flavor. It's a reflection of El Vergel’s dedication to quality, innovation, and community and we’re thrilled to be able to share this year’s harvest with you.
Producers: Smallholder Farmers. SNAP Specialty Coffee
Region: Yirgacheffe
Elevation: 2,200 meters
Cultivar: Heirloom Korume & Wolisho
Process: Washed
Notes: Lemoncello, Blackberry, Lilac, Strawberry Shortcake
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This is our third year roasting the washed Chelbesa One lot from the washing station that shares its name. It is located in the Gedeb Zone of Yirgacheffe sitting at 1,950-2,200 meters above sea level. Approximately 1,000 farmers contribute cherry to this washing station. On average, these farmers have 2-3 hectares of land and grow traditional heirloom varieties of Korume and Wolisho.
When the farmers deliver their freshly harvested cherries to the washing station, the coffee is floated to remove defective cherries then depulped. This washed lot is unique in that the coffee is allowed to dry ferment for 2-3 days after depulping. Washed coffee usually undergoes a much shorter fermentation in water. The extended dry fermentation increases the tropical fruit and herbaceous flavors in this coffee and adds to its overall intensity and sweetness. It is then dried on raised beds for one to two weeks.
SNAP Specialty Coffee owns the Chelbesa Washing Station and 7 other wet mills around Ethiopia. SNAP focuses on three pillars of consistency, education, and sustainability. Last year, agronomists from SNAP trained more than 6,000 farmers on land & nursery management and climate smart agriculture that focuses on crop diversification and intercropping.
Producers: 200 Smallholder Farmers
Region: Guji
Elevation: 2,280 meters
Cultivar: 74158, 74112, 74110
Process: Honey
Notes: White Chocolate, Limoncello, Macadamia Nut, Cantaloupe
----------------------------------------------------------------------------------------------------Honey processing is one of the least common production methods in Ethiopia, making this coffee a particularly unique expression of Guji. The Othosololo Honey lot comes from the Osolo Station in the Greitu Korsa highlands of Guji, where 150 to 200 smallholder farmers grow coffee at elevations reaching 2,280 m.a.s.l. The primary variety is JARC 74158, alongside other JARC varieties including 74112 and 74110.
For this honey process, carefully selected red cherries are delivered to the Osolo Station and depulped without the use of water, leaving some of the fruit mucilage intact on the parchment. The coffee is then dried on raised beds for 12 to 13 days, with careful monitoring to ensure an even drying process. The combination of high elevation, lush vegetation, cool nights, and moderate sunlight creates ideal conditions for developing complex sugars and a beautifully balanced cup.
We’ve been working with The Coffee Quest and Daye Bensa since 2020 through several of their processing stations, including Keramo, Bombe, Hamasho, and Udesa Fora. Their commitment to quality has made them a trusted partner and a consistent source of exceptional Ethiopian coffees. With multiple top placements in the Cup of Excellence, Daye Bensa has established itself as one of Ethiopia’s leading coffee producers and exporters. This Honey lot from Othosololo is a special opportunity to experience their work through one of Ethiopia’s least common processing methods.