Colombia Anaerobic Natural

If you like intense fruit bomb coffees, this one is for you! The intense dry aroma of the fresh grounds, are followed by the sweet strawberry and tropical fruits in the brewed cup, that yield to deeper chocolate notes as the cup cools.

This is our first year purchasing coffees from Elias and Shady Bayter (mother and son), who own and operate El Vergel, a farm located in the Tolima region of Colombia. El Vergel rests on the slopes of an inactive volcano, which provide extremely nutrient rich soil ideal for growing world class coffees. Shady is on the forefront of experimentation with coffee processing, and we could not resist purchasing this anaerobic natural.

This Red & Yellow Caturra is one of the flagship coffees produced at El Vergel, located in the micro-lot next to the washing station, and surrounded by Guava trees, this coffee profile has been one of the most intense and fruity coffees developed by the estate.

This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours taking close control to the ph levels, followed by an intermittent drying process of a series of stalls in different moisture levels to enhance complexity, and finished in silos to obtain accurate moisture of the beans and then stabilized for 45 day to homogenize the beans and promote complexity to the profile.

Net Weight: 12 oz. 

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