Colombia, El Vergel Estate

Varietal: Red & Yellow
Caturra

Process: Anaerobic Natural

Elevation: 1,350 MASL

We taste: Guava and Chocolate Covered Bananas

The journey of Guava Banana coffee begins with the careful selection of ripe Red
and Yellow Caturra cherries, ensuring exceptional quality from the renowned El
Vergel Estate in Fresno, Tolima, managed by farmers Elías and Shady Bayter. The
beans undergo a 48 to 60-hour anaerobic fermentation, which enhances their unique
flavor profile. Initially dried in the sun on raised beds in a "Marquesina" until they
reach 30% moisture, the beans then move to mechanical drying in circular dryers at
temperatures below 45°C until they achieve 18%-16% moisture. After a prestabilization stall to intensify flavors, the drying process is completed mechanically
until optimal moisture is achieved. The beans are then stabilized for 45 days in
GrainPro bags, ensuring consistency and quality. This meticulous natural anaerobic
process results in a rich and complex flavor profile with notes of chocolate, plum,
guava, red fruits, citric acid, and tangerine. Guava Banana coffee exemplifies the
expertise and dedication in coffee processing, offering a distinctive and delightful
coffee experience.