COLOMBIA — EL VERGEL
This coffee comes from a micro-lot that is surrounded by guava trees. It is one of the top coffees produced at the El Vergel estate. Processed following a unique method; a special 2-step fermentation, to develop a more intense but clean flavour profile. After harvesting, the process starts with a 48 to 60 hour anaerobic fermentation. Followed by a drying process, and finished in silos to obtain accurate moisture content of the beans. Then stabilised for 45 days to homogenise the beans and increase complexity, giving the coffee a fruity and funky flavour profile, enjoyable for both espresso and filter.