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EL VERGEL GESHA
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EL VERGEL GESHA

EL VERGEL GESHA

Regular price 37.50 €
Regular price Sale price 37.50 €
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Origin: Tolima, Colombia
Roast: Filter
Producer: Elias & Shady Bayter
Altitude: 1500 meters
Varietal: Gesha
Process: Natural Koji


Since first stepping into the world of coffee production, the Bayter family have been making innovative leaps at their farm. This special Rarity combines the famous flavour of Gesha with the Koji natural process, pioneered by Elias and Shady.

After harvest, Koji - a fungus that grows on rice - is introduced to the coffee cherries to aid fermentation. The result is a profile with incredibly deep flavour and distinct texture

THE CUP

In the cup, this coffee shows pronounced sweetness and vibrant complexity. Expect intense ripe mango, syrupy cherry, and peach, with black tea and rose revealing the classic floral character of Gesha. On the palate, a pronounced silky texture is perfectly complemented by sparkling acidity.

ABOUT THE FARM

El Vergel is a family operation of two brothers, Elias and Shady, and their mother Marta. Located in Fresno, Tolima, they started as an avocado farm. In 2012 both brothers saw the opportunity to utilise their land to grow specialty coffee. Situated on the slopes of the snowcapped Nevado del Ruiz volcano, the farm benefits from a unique microclimate. Starting with Caturra and Castillo, it was not long before they started expanding their collection of varietals to fully explore the amazing terroir at their disposal. Soon, they were planting Tabi, Pink Bourbon, Pacamara, and Geisha, to name a few.

THE PROCESS

From the classic washed method to modern anaerobic processing, innovation at El Vergel continues during processing. In an international collaboration with coffee consultant Christopher Ferran and Finnish Barista Champion Kaapo Paavolainen, the Bayter brothers were instrumental in the development of what is now known as the Koji Process. Continually looking to improve, renovations to the wet mill on their farm are ongoing, and the brothers have big plans for the future.

Koji, an ancient fungus that grows on rice, has been used in food production for thousands of years: most famously in Japan in the production of sake, miso, and other umami-rich staples. Kojis role in production is its ability to break down starches into sugars, which can then be used to contribute to the fermentation process. When added to the whole cherry after harvest, the flavour profile of the coffee can be enhanced. Whilst the coffee is drying, Koji is added in a fine layer to the cherries. Over 36 hours, the cherries must be kept at 25-30 degrees celcius or else the koji spores will die.

The fermentation process that naturally occurs is magnified by the creation of higher levels of sugar in the coffee. As the coffee dries, the fermentation helps balance acidity and increase the fruity qualities of the bean, while the body of the coffee is improved.

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Product was available and it shipped fast!