Introducing El Vergel Estate, a vibrant new coffee from the Bayter family’s innovative farm in Fresno, Tolima. This Red and Yellow Caturra variety is one of El Vergel’s standout coffees, grown in a micro lot surrounded by guava trees, next to the estate’s washing station. Planted in 2016 and 2018 with over 40,000 coffee plants, the lot showcases a profile that’s both intense and fruity, offering a unique sensory experience. The Bayter family, originally avocado farmers, turned to coffee in 2006, gradually building a thriving coffee business with expert guidance and a commitment to pushing the boundaries of coffee processing. El Vergel’s meticulous process for their Red and Yellow Caturra starts with the careful selection of ripe cherries. These beans undergo a 48 to 60-hour anaerobic fermentation, a method that brings out their vibrant flavours. Sun-dried on raised beds to begin with, the beans then move to mechanical drying, followed by a stabilising phase that locks in their complex profile. A final 45-day stabilisation in GrainPro bags ensures consistency, with flavour notes of strawberry, banana bread and orange liqueur.