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Guava Banana | Colombia | Anaerobic Natural

Guava Banana | Colombia | Anaerobic Natural

Regular price €16,00 €0,00 Unit price per
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F l a v o r            Honeydew Melon | Chamomile
B o d  y                Mango   | Full
A c i d i t y           Delicate | Citric & Tartaric
Producer Elias & Shady Bayter
Region Tolima
Farm/Cooperative El Vergel
Roast Level Light
Varietal Red & Yellow Caturra
Process Anaerobic Natural
Elevation 1,350 MASL
Roasting Date 29.08.22

El Vergel farm is located in the beautiful Tolima region, spanning the Andean mountains and, more specifically, the slpes of Black Mountain, an inactive volcano. These nutrient-dense soils provide an ideal home for coffee trees, making for exotic flavours which are quite unique to the region. In recent years, Tolima's farmers have made the switch from primarily working large yield crops in favor of micro lots that require more care and dedication.

This Red & Yellow Caturra is one of the flagship coffees produced at El Vergel, located in the micro-lot next to the washing station and surrounded by Guava trees. The profile has been one of the most intense and fruity coffees developed by the estate. Planted in 2016 & 2018 with a quantity of more than 40,000 plants, this lot has been one of the best in the estate to experiment with processing bigger lots. Hand-picked, and carefully inspected by one of their tenured pickers. Elias and Shady Bayter go through great lengths to only produce the finest yields from their crops.

More specifically, this coffee was processed with a unique method that consists of a special two-step controlled temperature anaerobic fermentation for 48 to 60 hours in order to develop a more intense but clean profile and showcase all the attributes of the variety combined with flavours unique to the process. Strict and close control of the pH levels is taken, followed by an intermittent drying process in different moisture levels to enhance complexity, and finished in silos to obtain accurate moisture of the beans. Coffee then gets stabilised for another 45 days to homogenise the beans and promote complexity of the profile.

After the fermentation, the coffee gets dried in the sun for 15 to 25 days depending on the actual weather conditions.


recipes for

amount of coffee* 17,5g 19g
amount of water 270g 45g
brew temperature 96°C 96°C
Weight - bottom line 262g 43.6г
Brühzeit final 2:35 0:31

V60 - method - process description:
Bloom 60g - stir so that all the ground coffee is wet
45'' Begin pouring in slow circles to 170g
1'30'' continue pouring until 270g
Final Brühzeit 2'35 ''

*We deliberately do not specify a degree of grinding, since a different degree of grinding is required depending on the grinder used. - With the above information, however, it is possible to approach the right degree of grinding.