This co-ferment is made of a blend of Colombian coffees from various producers around the Huila, Tolima, and Caldas region. Depending on the harvest season, coffee cherries are sourced from these regions to ensure the freshest crops and processed at El Vergel Estate.
The producers who run El Vergel Estate have been in the coffee world since 1995; in 2010 they founded El Vergel Estate to find innovative ways to add value to their coffees and close the gap between producers and roasters. They export coffees both from their own estate and small farms in order to connect coffee growers directly with international markets, ensure fair pricing, and provide full transparency. Today they have a thriving network of 250 coffee-growing families, four major projects across Colombia, a team of 25+ , and a global community of partners and roasters.
The process starts with hand sorting to select only ripe cherries and remove impurities like leaves or stones. The cherries then undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation in cherry. After depulping, the beans are fermented anaerobically for 5 days with their mucilage, combined with yeast and passion fruit flavors, boosting the honey process with rich fruit flavor. Finally, the coffee is dried mechanically for 10 days to ensure even moisture levels, then stabilized for 5 days. The result is a vibrant cup with notes of bright fruits and sweet finish. An excellent co-ferment to exemplify Colombia’s quality coffee and innovative processing methods.
8 oz/ 227 g
Varietals: Castillo, Caturra & Colombia
Elevation: 1750 masl
Process: Honey, Passion Fruit Co-Fermentation
Roast: Light
Tasting Notes: Passion Fruit, Citrus, Red Fruits, Sweet, Brown Sugar
This co-ferment is made of a blend of Colombian coffees from various producers around the Huila, Tolima, and Caldas region. Depending on the harvest season, coffee cherries are sourced from these regions to ensure the freshest crops and processed at El Vergel Estate.
The producers who run El Vergel Estate have been in the coffee world since 1995; in 2010 they founded El Vergel Estate to find innovative ways to add value to their coffees and close the gap between producers and roasters. They export coffees both from their own estate and small farms in order to connect coffee growers directly with international markets, ensure fair pricing, and provide full transparency. Today they have a thriving network of 250 coffee-growing families, four major projects across Colombia, a team of 25+ , and a global community of partners and roasters.
The process starts with hand sorting to select only ripe cherries and remove impurities like leaves or stones. The cherries then undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation in cherry. After depulping, the beans are fermented anaerobically for 5 days with their mucilage, combined with yeast and passion fruit flavors, boosting the honey process with rich fruit flavor. Finally, the coffee is dried mechanically for 10 days to ensure even moisture levels, then stabilized for 5 days. The result is a vibrant cup with notes of bright fruits and sweet finish. An excellent co-ferment to exemplify Colombia’s quality coffee and innovative processing methods.
8 oz/ 227 g
Varietals: Castillo, Caturra & Colombia
Elevation: 1750 masl
Process: Honey, Passion Fruit Co-Fermentation
Roast: Light
Tasting Notes: Passion Fruit, Citrus, Red Fruits, Sweet, Brown Sugar
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