• Variety: Red & Yellow Caturra
• Process: EA Sugarcane
• Altitude: 1,450 meters
• Farmers: Elias & Shady Bayter
• Region: Tolima, Fresno
• Flavor Profile: Passion Fruit, Cacao, Coconut, Tropical Fruits, Strawberry, Citric Acid, Honey, orange notes
The journey of this 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 producers 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 are then transferred to mechanical drying in circular dryers at temperatures below 45°C, until they achieve 16–18% moisture. After a pre-stabilization stage to intensify flavors, the drying process is completed mechanically until the beans reach their optimal moisture content. They are then stabilized for 45 days in GrainPro bags, ensuring consistency and quality.