Colombia · Caldas
86+ ExcellenceCaturra · 1,800 m.a.s.l.
Reforest Project · processed at El Vergel Estate · Caldas
$27.00$32.00 $5 off
≈ $1.71 a cup +10% on top$24.30 in your cartAuto-applied
or from $22.95 / bag with a subscription
“Very fruity!” Jade J., verified buyer
Tastes like coffee, then dark fruit
Roast
Light-medium
Enough development to resolve the cocoa base, while keeping the fruit the fermentation built.
Caturra · 1,800 m.a.s.l.
Reforest Project · processed at El Vergel Estate · Caldas
Reforest Project farmers, fully traceableSmallholders in Manzanares, Caldas
Subscribe & save:
$54.00You save $6.50
Starts with this coffee — then 2 lots, hand-picked monthly · Free shipping
$14
Espresso glassbox 1
$12
Dosing ringmonth 2on box 1
$10
Dosing cupmonth 2on box 1
$26
Glass drippermonth 3on box 1
$10
Dosing cupbox 2
$18
Handheld frothermonth 3Ships within 48 hours · $3.99 shipping, free from $39
Customer reviews
5.0 · 1 review
“Very fruity!”
In real cups · tap to watch
Brewed by people like you
Left to run on its own, a 132-hour ferment turns boozy and sharp — the flavour people mean when they call a coffee “over-fermented.”
This one never gets the chance. The entire 96-hour second stage is held at a steady 23 °C, then dried mechanically over about seven days at 22% humidity and rested 30 days. The fruit builds at a rate somebody chose.
We roast a single omni profile per lot — light-medium, developed to work in a cone, in a press and in a portafilter. Not a compromise between them: one correct roast for the coffee, then a brew method chosen to suit it.
| Method | Ratio | Water | Grind | Time |
|---|---|---|---|---|
| Filter | 1:16 | 198 °F | Coarse · 800–1,000 µm | ~3:15 (45 s bloom) |
| Immersion | 1:14 | 190 °F | Medium · 600–800 µm | ~2:45 (45 s bloom) |
| Espresso | 1:2.5 | 198 °F | Fine · 200–300 µm | 28–34 s |
Why lower pressure on espresso. A light-medium omni roast pushed at a full 9 bar throws its acidity and its bitterness at you at once. Pull it at 6–7 bar with an extended 8–12 second pre-infusion — wetting the bed evenly before extraction starts softens both ends and lets the fruit through. No pressure control? Grind a little coarser and pull longer: 1:2.5 rather than 1:2.
Sharp, boozy or thin at the finish? Go one step coarser and drop to 190 °F. Flat or hollow? Go finer first, and only then up to 199 °F. Change one thing at a time.
Rest. We rest every roast 5–7 days before it ships, so it arrives ready. These lots keep opening up after that — give a bag ten days off roast before you judge it.
The Bayter family came to coffee in 2009 from avocado farming, to keep El Vergel alive after disease took the previous crop. Self-taught, they never stopped experimenting — 28 varietals under trial, and cultured yeasts, bacteria and koji no Colombian farm had brought to coffee before.
Meet the producerMeet the producer
Smallholder cherry from Forest Coffee's Reforest Project in Manzanares, Caldas, processed centrally at El Vergel Estate — where the fermentation is held to the hour and the degree. The lot is named for the Guamo, a shade tree the project plants as the climate warms.
How this coffee was made
Colombia · Manzanares, Caldas · Caturra · 1,800 m · Reforest Project · processed at El Vergel
Cocoa · Cherry · Blueberry · Green apple
Caturra cherries, renowned for their complex flavour potential, are meticulously selected.
A first 36-hour anaerobic pre-fermentation enhances the development of fruity and tropical notes.
Cherries are fermented for 96 hours in oxygen-free tanks at 23 °C, to build sweetness, acidity and complexity.
Dried for 7 days, to reach 22% humidity.
Beans are separated and rested for 30 days, to 10.5% moisture, for the flavours to settle.
Selected beans are roasted with precision to unlock their unique flavour characteristics.
