This Red & Yellow Caturra is one of the flagship coffees produced at El Vergel Estate. This microlot is Guava trees and has been one of the most intense and fruity coffees developed by the estate.
Back in 1995, the Bayter Family rolled up their sleeves and dove headfirst into the agricultural scene at El Vergel farm. They started growing coffee in 2006 and in 2016, and with a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for coffee greatness. In 2018 they started experimenting with natural coffee processes, tinkering with fermentation control and coming up with the famous Koji fermentation process, a game-changer in the green coffee game.
The beans undergo a 48 to 60-hour anaerobic fermentation, which enhances their unique flavor profile. This meticulous natural anaerobic process coffee exemplifies the expertise and dedication in coffee processing, offering a distinctive and delightful coffee experience.
This is a complex coffee that is tart, fruity, and a little boozy.
We are reminded of cherry, hibiscus, dried cranberry and lemon. It's a clean coffee with some fermenty flavors that taste like red wine and blackberries. As it cools tropical fruits emerge with mango and hints of pineapple.
