tasting notes: strawberry, guava, watermelon, dark chocolate
farm: el vergel
producers: elias and shady bayter
varietals: red and yellow caturra
elevation: 1350 masl
process: anaerobic natural
This Red and 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, this coffee profile has been one of the most intense and fruity coffees developed by the estate. Planted in 2016 and 2018 with a quantity of more than 40,000 plants, this lot has been one of the best of the estate to experiment with processing bigger lots. This coffee was processed through an anaerobic, temperature- and pH-controlled fermentation for 48 to 60 hours, followed by an intermittent drying process in a series of stalls at different moisture levels to enhance complexity. It was then finished in silos to obtain accurate moisture level of the beans and stabilized for 45 days to promote complexity of the profile.