Imagine a cup in which the tropical sweetness of guava and mango first awakens, as if you had just bitten into ripe, juicy fruit. This is immediately followed by hints of strawberry, which gently transition into a touch of chocolate and cola – not heavy, but playful and fresh. The texture on the tongue is pleasantly structured and the sweetness is underscored by a pleasant citrus acidity that keeps the flavor from fading. Simply a playful, lively blend for those who want their coffee to be a little fruit trip.
Behind this cup is the Bayter family – Elias, Shady, and their mother Marta – from the El Vergel farm in the Tolima region of Colombia. They originally had an avocado plantation, but since 2012 they have been dedicated to specialty coffee and experimenting with terroir. The farm is located on the slopes of the Nevado del Ruiz volcano, which gives it a unique microclimate – a combination of conditions for growing interesting flavors and aromas.
Guava Banana is processed anaerobically – that means fermentation without air for 48 to 60 hours, which creates a really intense flavor profile. The whole cherries are then dried on raised trays (marquesina) to about 30% moisture content and then in mechanical dryers at a temperature below 45°C until they reach 16-18% moisture content. Finally, they spend 45 days in GrainPro storage bags to stabilize the aromas and consistency. The result is a cup with an exceptionally fruity character, in which you can taste both the origin and the care taken in its production.
- Altitude: 1,450 m above sea level.
- Producer/farmers: Elias & Shady Bayter (El Vergel)