Colombia El Vergel "Magnum Sidra" FILTER

About this coffee

Back in 1995, the Bayter Family rolled up their sleeves and dove headfirst into the agricultural scene at El Vergel farm. Avocado was their main squeeze, but when avocado prices took a nosedive in 2006, they knew it was time to shake things up. So, they tossed some coffee varieties into the mix  catimore, red, yellow caturra  and boom, a coffee empire was born! Fast forward to 2016, and with a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for some serious coffee greatness. Then, in a stroke of genius, they embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab. And let's not forget their claim to fame  the Koji fermentation process, a game-changer in the green coffee game! Now, meet the dynamic trio behind the scenes: Martha Montenegro, along with her coffee-savvy partners Elias and Shady. Together, they're not just brewing coffee; they're brewing up a whole community revolution! Their mission? To blend tech magic with coffee passion and sprinkle a little extra joy into the lives of everyone at El Vergel Estate. Introducing the new "mosto processed coffee", a delightful fusion of innovation and flavor. The coffee undergoes an extensive 72-hour anaerobic fermentation in plastic tanks with lixiviates (from a Java fermented coffee), imparting an extra flavor kick. Our two-step drying process involves mechanical drying in a silo for 2 to 4 days at controlled temperatures to prevent over-fermentation, followed by 18 days of sun exposure. The beans then undergo a 30-day stabilization in GrainPro bags before the final milling. Lixiviates, or mosto, are by-products generated during the coffee fermentation process. These liquids contain microbial populations, including bacteria and yeasts. Utilizing lixiviates in the fermentation process helps reduce time and enhances the coffee, contributing to greater complexity and highlighting its flavors. Lixiviates are produced during the fermentation of coffee cherries, where the coffee undergoes dehydration, resulting in the generation of a liquid by-product. This by-product contains a higher concentration of microorganisms that develop flavors during fermentation. The liquid is collected at the end of the fermentation process and stored in a refrigerator at 36C for up to 24 hours. To use it in other fermentation processes, we add water and sugar, allowing the mosto (lixiviates) to continue growing.