El Vergel – Mosto-Processed Borbon Sidra
El Vergel – Mosto-Processed Borbon Sidra
Bold, complex, and meticulously crafted—this Colombian microlot pushes the limits of fermentation.
Sourced from El Vergel Estate in Fresno, Tolima, this Mosto-Processed Borbon Sidra is produced by the Bayter Family using lixiviates (mosto) from Java coffee fermentations. The 72-hour anaerobic process enhances body and sweetness, followed by two distinct drying phases and a stabilization rest to create a deeply layered, fruit-forward profile.
Crafted with innovation and precision by Martha Montenegro, Elias, and Shady Bayter, this lot reflects El Vergel’s reputation as a leader in cutting-edge Colombian coffee production.
Origin: Fresno, Tolima, Colombia
Producer: Elias & Shady Bayter
Farm: El Vergel Estate
Variety: Borbon Sidra
Process: Natural Mosto Anaerobic Fermentation
Altitude: 1,550 MASL
Roast Level: Light
Tasting Notes: Tropical Fruit – Cacao – Molasses – Stone Fruit
Package Size: 8.8oz (250g)
Availability: Limited release
Innovation at El Vergel Estate
El Vergel Estate began as an avocado farm and evolved into one of Colombia’s most progressive specialty coffee estates. The Bayter family’s commitment to experimentation, technology, and sustainability drives their approach to microlot processing.
This lot features:
72-hour anaerobic fermentation using mosto (lixiviates from Java fermentation)
Precision drying: 2–4 days in temperature-controlled silos + 18 days sun drying
Stabilization: 30 days in GrainPro bags for a clean, consistent flavor delivery
The result? A vibrant, juicy, and bold cup that captures the future of Colombian coffee innovation.
Recommended Brew Guide (V60)
Dose: 27g medium grind
Water: 405g at 208°F
Ratio: 15:1
Pour: 100g → 100g → 100g → 105g
Total Brew Time: 3:30–4:00
(Grind coarser to speed up, finer to extend brew time.)
