Elias Bayter

History

This rare Java variety is a coffee grown facing the snowy mountain “El Ruiz” in Colombia. It’s part of a micro-lot from El Vergel State. Planted in 2016 with 9,200 plants, this microlot has developed unique profiles.

In 1995, the Bayter Family, who had been primarily growing avocados at El Vergel farm, decided to diversify when avocado prices plummeted in 2006. They experimented with coffee varieties like Catimore, Red, and Yellow Caturra, and soon, they had established a coffee empire.

In 2016, with guidance from coffee expert Miguel Jimenez, they planted specialty coffee varieties, laying the foundation for exceptional coffee. In 2018, they took their coffee-making to the next level by embracing natural coffee processes, particularly the Koji fermentation process, which revolutionized the green coffee industry.

Meet the dynamic trio behind the scenes: Martha Montenegro, a coffee enthusiast, and her partners Elias and Shady. Together, they’re not just brewing coffee; they’re brewing a community revolution. Their mission is to blend technology with coffee passion and bring joy to everyone at El Vergel Estate.

Process Description

This Java coffee begins with meticulously selected cherries, ensuring that over 95% are at their peak ripeness. The process continues with anaerobic fermentation, creating a spa-like environment that enhances the beans’ flavors. Subsequently, a deliberate and gradual drying process unfolds, allowing the beans to soak up the sun and absorb natural goodness.

Quality is paramount at every step of this Java coffee’s journey. The meticulous approach overshadows quantity, ensuring that each bean is of the highest quality.