This offering is crafted from Red and Yellow Caturra varietals grown at El Vergel Estate in Tolima, Colombia. As flagship coffees of the estate, they’re surrounded by guanábana trees, adding to their vibrant and fruity profile.

The journey begins with the careful selection of ripe cherries, managed by farmers Elías and Shady Bayter. The beans undergo a 48–60 hour anaerobic fermentation to intensify flavors, followed by an intricate drying process. First dried in the sun on raised beds in a “Marquesina” until reaching 30% moisture, they’re then moved to mechanical dryers until achieving 16–18% moisture. After pre-stabilization, the beans rest in GrainPro bags for 45 days to lock in consistency and quality.

This meticulous natural anaerobic process results in a coffee with remarkable complexity, featuring notes of chocolate, plum, guava, red fruits, citric acidity, and tangerine. It exemplifies El Vergel Estate’s expertise, passion, and innovation in coffee cultivation.