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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 and vibrant mouthfeel. 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.
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 and vibrant mouthfeel. 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.