Colombia - Shady Bayter

LEMONGRASS, ROSE, CANDY

WHERE AND WHO

The journey of El Vergel Coffee farm starts from avocado farming in 1995 and moved to specialty coffee production to faces the devastating drop in avocado prices due to disease. Martha Bayter's (Shady mother) decision to introduce coffee varieties like catimore, red, and yellow caturra between 2009 and 2010 marked a significant turning point.

Their pioneering spirit led them to experiment with fermentation techniques, using bacteria and yeasts, pushing the boundaries of what's possible in coffee production. Currently, the Bayter family's dedication to research and experimentation has elevated their coffees to unprecedented levels of excellence.

FROM THE CHERRY TO THE BEAN

This lot of coffee undergo in a 96-hour natural extended fermentation, utilizing a new Novonesis yeast to develop all the unique flavors of those beans. Then the cherries are dried for 15 days and stabilized for 30 in grain-pro bags, it boasts a vibrant sensory profile of lemongrass, elegant flowers and candy-like sweetness.

ABOUT THE VARIETY

RED & YELLOW CATURRA

Red Caturra, or Caturra Rojo, is a variation of the Caturra coffee variety, distinct from Yellow Caturra due to its red cherries and unique flavor profile. The taste of Red Caturra coffee is popular in specialty coffee, winning some of the most prestigious awards. Yellow Caturra, or Caturra Amarillo, is a variation of the Caturra coffee variety with ripe yellow cherries, resulting from a recessive gene. Yellow Caturra ripens faster than Red Caturra. Yellow Caturra has honey-like sweetness, citrus acidity, chocolatey notes, and a medium to full-bodied mouthfeel.