EL VERGEL GUAVA BANANA

The Farm

El Vergel is a family operation of two brothers, Elias and Shady, and their mother Marta. Located in Fresno, Tolima, they started as an avocado farm. In 2012 both brothers saw the opportunity to utilise their land to grow specialty coffee. Situated on the slopes of the snowcapped Nevado del Ruiz volcano, the farm benefits from a unique microclimate. Starting with Caturra and Castillo, it was not long before they started expanding their collection of varietals to fully explore the amazing terroir at their disposal. Soon, they were planting Tabi, Pink Bourbon, Pacamara, and Geisha, to name a few.

The Process

Guava Banana coffee begins with the careful selection of ripe Red and Yellow Caturra cherries. The cherries first undergo a 48 to 60-hour anaerobic fermentation, bringing intense character to the profile. The whole cherries are then dried in the sun on covered raised beds - "Marquesina" - until they reach 30% moisture. Then, the cherries are moved to mechanical drying in circular dryers at temperatures below 45°C until they achieve 18%-16% moisture. After a pre-stabilization stall to intensify flavors, the drying process is completed until optimal moisture is achieved. The beans are then stabilized for 45 days in GrainPro bags, ensuring consistency and quality.