Farm: El Vergel
Producers: Elias & Shady Bayter
Region: Tolima
Elevation: 1350 meters
Cultivar: Pink Bourbon
Process: Anaerobic Natural
Notes: Concord Grape, Watermelon, Hibiscus, Black Plum
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El Vergel Estate is a family-run project in Tolima, Colombia, where Martha Montenegro and her sons Elías and Shady Bayter have been redefining what’s possible with Colombian coffee. After starting with avocado farming in the ‘90s, the Bayters pivoted to coffee in 2006 and never looked back. With guidance from industry mentors and a fearless attitude toward innovation, they’ve become known for developing experimental processes, sharing processing education, and community building around coffee.
Pink Bourbon Punch begins with a 12-hour pre-fermentation in plastic tanks, encouraging the development of bright, juicy flavors right from the start. It then moves into a 24-hour anaerobic fermentation, where the oxygen-free environment draws out deeper complexity and floral nuances. The result is a dynamic and complex profile that’s both balanced and intense.
After fermentation, the cherries are mechanically dried in a silo for 4 days, followed by 20 days of sun-drying on raised beds to perfect the moisture content. A final 30-day stabilization period in GrainPro bags allows the flavors to settle and integrate, creating a refined and harmonious flavor profile.
Expect a flavor experience highlighting the best characteristics of the increasingly popular Pink Bourbon cultivar and containing flavors of grape juice, hibiscus, melon and stone fruit.
Farm: El Vergel
Producers: Elias & Shady Bayter
Region: Tolima
Elevation: 1350 meters
Cultivar: Pink Bourbon
Process: Anaerobic Natural
Notes: Concord Grape, Watermelon, Hibiscus, Black Plum
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El Vergel Estate is a family-run project in Tolima, Colombia, where Martha Montenegro and her sons Elías and Shady Bayter have been redefining what’s possible with Colombian coffee. After starting with avocado farming in the ‘90s, the Bayters pivoted to coffee in 2006 and never looked back. With guidance from industry mentors and a fearless attitude toward innovation, they’ve become known for developing experimental processes, sharing processing education, and community building around coffee.
Pink Bourbon Punch begins with a 12-hour pre-fermentation in plastic tanks, encouraging the development of bright, juicy flavors right from the start. It then moves into a 24-hour anaerobic fermentation, where the oxygen-free environment draws out deeper complexity and floral nuances. The result is a dynamic and complex profile that’s both balanced and intense.
After fermentation, the cherries are mechanically dried in a silo for 4 days, followed by 20 days of sun-drying on raised beds to perfect the moisture content. A final 30-day stabilization period in GrainPro bags allows the flavors to settle and integrate, creating a refined and harmonious flavor profile.
Expect a flavor experience highlighting the best characteristics of the increasingly popular Pink Bourbon cultivar and containing flavors of grape juice, hibiscus, melon and stone fruit.
