This coffee is one of a range of co-fermented coffees processed by our mates at El Vergel that we are excited to share. We love coferments for opening conversations about coffee flavour with people new to coffee!
For this particular lot, the Bayters partner with farms across Huila, Tolima and Caldas. Once selected, the cherries are transported to El Vergel Estate, where they undergo an additional hand-sorting and selection process to ensure optimal quality, uniform ripeness, and freshness.
After sorting, the coffee enters a 48-hour anaerobic pre-fermentation in sealed plastic bags. This controlled environment activates enzymatic reactions within the cherries, laying the foundation for structured flavor development and enhanced sweetness.
Following pre-fermentation, the coffee moves into a fermentation stage with yeasts and red cherry flavors, intentionally designed to amplify its fruit-forward profile. The fermentation is further enriched with sugarcane, increasing the available sugar content and extending the fermentation to five days. This prolonged and carefully managed process contributes greater depth, complexity, and balanced sweetness in the final cup.
Once fermentation is complete, the coffee is pre-dried under direct sunlight on raised beds, allowing for gentle moisture reduction and flavor preservation. It is then transferred to static mechanical silos to complete the drying process under controlled conditions until ideal moisture levels are achieved. Finally, the beans rest during a 30-day stabilization period, allowing the flavors to fully harmonize and mature before the coffee is prepared for export.
