Elias and Shady Bayter - Tolima, Huila, & Caldas
In 2010, Martha, Elias, and Shady began growing their own coffee at El Vergel Estate in Tolima, Colombia. The cherries for this coffee come from Tolima, Huila, and Caldas, and are brought to El Vergel Estate for processing. This coffee is part of their innovation series.
The coffee cherries are carefully hand-sorted to select only the ripe ones. They then undergo 24 hours of prefermentation in plastic bags, followed by another 24 hours of fermentation while still whole cherries. After depulping the cherries, the beans are co-fermented for five days in a low-oxygen environment, using their natural mucilage along with yeast and grape-derived flavors. This process helps develop the coffee’s unique flavor profile.
The coffee is then mechanically dried over 10 days. Once processing is complete and the coffee has stabilized, it is sent to Descafecol in Manizales, Colombia, for decaffeination.
At Descafecol, the beans are first steamed to remove their silverskin and open their pores for the next step in the decaffeinaion process. Beans are then soaked in high-mountain spring water before entering extraction tanks, where naturally derived ethyl acetate from sugarcane is used to remove the caffeine.
Throughout the process, temperatures and pressure are carefully controlled and monitored to help preserve the coffee’s natural flavors. The beans are then steamed to remove any remaining ethyl acetate and dried in cooling silos.
The result is a coffee that is 99% caffeine-free, allowing you to enjoy its unique flavors with significantly less caffeine.
Images from farm and process taken from Forest Coffee.
In the Cup:
Layers of juicy grape, mellow honeydew sweetness, and fresh apple brightness.
This coffee is excellent as a light roast. Perfect for enjoying at home in filter or drip.
Tasting Notes: Grape • Honeydew Melon • Apple
Region: Colombia
Fresno, Tolima : San Agustín, Huila: Manzanares, Caldas
Elevation: 1750 masl
Cultivar: Castillo, Colombia, Caturra
Process: Honey + Grape coferment and decaffeinated using ethyl acetate (EA) sugarcane process
Elias and Shady Bayter - Tolima, Huila, & Caldas
In 2010, Martha, Elias, and Shady began growing their own coffee at El Vergel Estate in Tolima, Colombia. The cherries for this coffee come from Tolima, Huila, and Caldas, and are brought to El Vergel Estate for processing. This coffee is part of their innovation series.
The coffee cherries are carefully hand-sorted to select only the ripe ones. They then undergo 24 hours of prefermentation in plastic bags, followed by another 24 hours of fermentation while still whole cherries. After depulping the cherries, the beans are co-fermented for five days in a low-oxygen environment, using their natural mucilage along with yeast and grape-derived flavors. This process helps develop the coffee’s unique flavor profile.
The coffee is then mechanically dried over 10 days. Once processing is complete and the coffee has stabilized, it is sent to Descafecol in Manizales, Colombia, for decaffeination.
At Descafecol, the beans are first steamed to remove their silverskin and open their pores for the next step in the decaffeinaion process. Beans are then soaked in high-mountain spring water before entering extraction tanks, where naturally derived ethyl acetate from sugarcane is used to remove the caffeine.
Throughout the process, temperatures and pressure are carefully controlled and monitored to help preserve the coffee’s natural flavors. The beans are then steamed to remove any remaining ethyl acetate and dried in cooling silos.
The result is a coffee that is 99% caffeine-free, allowing you to enjoy its unique flavors with significantly less caffeine.
Images from farm and process taken from Forest Coffee.
In the Cup:
Layers of juicy grape, mellow honeydew sweetness, and fresh apple brightness.
This coffee is excellent as a light roast. Perfect for enjoying at home in filter or drip.
Tasting Notes: Grape • Honeydew Melon • Apple
Region: Colombia
Fresno, Tolima : San Agustín, Huila: Manzanares, Caldas
Elevation: 1750 masl
Cultivar: Castillo, Colombia, Caturra
Process: Honey + Grape coferment and decaffeinated using ethyl acetate (EA) sugarcane process
