“It was knowing where the coffee came from, who grew it, and why it tasted different.”

What Zachary said, and what's behind it

1. 01

   It was knowing where the coffee came from, who grew it…

   Zachary, 0:07

   Grown by the Bayter family, at El Vergel Estate

   Elías & Shady Bayter grow and process this lot on their own estate in Fresno, Tolima.

   Grown by

   Elías & Shady Bayter

   Where

   Colombia, Tolima

   Altitude

   1,500 m.a.s.l.

   

2. 02

   It's a rare Papayo coffee from Tolima, Colombia.

   Zachary, 0:17

   Papayo: a variety almost nobody has tasted

   A cultivar almost nobody has tasted, grown and processed on the Bayters' own estate. We sell it as a Reserve lot.

3. 03

   …a 96-hour anaerobic process. It's gonna bring out this crazy strawberry, mango, and chocolate flavor.

   Zachary, 0:20

   4 hours in open air, then 96 hours sealed

   The Bayters let the picked cherries rest in open air for four hours, then seal them in drums fitted with airlocks for 96 hours before drying. That is where the fruit comes from. Nothing is added, and we don't ferment — the producers do.

   Tastes like

   Strawberry · Mango · Chocolate · Pineapple

   

4. 04

   …they give you details on where those beans were grown, the process from start to finish, and the local family businesses that grew your beans.

   Zachary, 0:27

   It's all printed on the carton

   Every coffee's carton names the producer, the altitude, the process and the variety, with a brewing guide on the back.