Elias & Shady Bayter

Espresso:

• Use 18g of coffee.
• Aim to extract 37 – 39g of liquid.
• Extraction time should be 28 – 32 sec.
• Water temperature: 93 – 94°C.

Filter/Drip/Immersion:

• Start with a ratio of 1:16 (coffee to water).
• Example: If using 20g of coffee, target around 320g of brewed liquid.
• Water temperature: 93 – 94°C.

Pour Over:

• Start with a ratio of 1:16 (coffee to water).
• Adjust coffee amount according to your brewing tool. Example: Using 15g of coffee.
• Bloom: Use 3 times the coffee weight for the bloom. Wait 30-45 seconds. Example: Bloom with 45g of water.
• Pours: After blooming, divide the final brew amount into two pours. Example: Two pours of 97g each.
• Total brew time: Aim for 2:45-3:30 minutes, but focus on taste rather than exact time.
• Water temperature: 93 – 94°C.

Don’t forget to play around with the variables and have fun!

Enjoy

Natural Anaerobic

This coffee undergoes a 48 to 60-hour anaerobic fermentation with controlled pH levels, followed by an intermittent drying process at varying moisture levels for added complexity. Subsequently, it is stored in silos to achieve optimal bean moisture and undergoes a 45-day chilling period to enhance flavour complexity. This meticulous process resembles a flavour boot camp, resulting in a robust, controlled, and exceptionally delicious coffee.

This Red & Yellow Caturra is one of the flagship coffees produced at El Vergel Estate, located in the micro-lot next to the washing station, and surrounded by Guava trees, this coffee profile has been one of the most intense and fruity coffees developed by the estate. Planted in 2016 and 2018 with more than 40.000 plants, this lot has been one of the best of the estate to experiment with processing bigger lots. 

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.

What We Paid for El Vergel Coffee — and Why It Matters

The C market price—used for trading commodity coffee globally—was around $1.90 USD/lb when we purchased this lot. This is the baseline most coffee producers around the world are paid, regardless of quality or sustainability.

In contrast, we paid $6.62 USD/lb for this lot from El Vergel Estate in Tolima, Colombia.

That’s nearly 3.5 times the global market price.

Why We Pay More

This price reflects more than just a great cup:

• It values innovation, like the experimental processing Elias and Shady Bayter are known for.

• It supports fair wages and reinvestment on the farm, so producers can grow, experiment, and thrive.

• It builds a sustainable, long-term relationship, not just a one-time transaction.

By going far beyond the commodity rate, we’re helping to ensure that farming families at origin can continue producing exceptional coffee, without sacrificing their future.