EL VERGEL, Colombia (Sugarcane Decaf) Specialty Coffee
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| Origine | Colombia |
| Regiune | Tolima |
| Fermă | El Vergel Estate |
| Fermentare | Decaf Sugarcane |
| Altitudine | 1450m |
| Profil de prăjire | ["Omni"] |
| Perioadă de odihnă | Filter 7 days | Espresso 14 days |
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Sugarcane decaffeination uses a natural compound, ethyl acetate (EA), to decaffeinate coffee. The EA used in this process is derived from molasses (a byproduct of sugar production). Being a natural product, the process is labeled as “naturally decaffeinated.”
Green coffee is immersed in a tank filled with water and AE to begin the decaffeination process. AE naturally binds to the compounds in the coffee, allowing decaffeination to occur.
The process takes around 24 hours and removes approximately 98-99% of the caffeine, resulting in a light, smooth coffee with natural sweetness and medium acidity.
El Vergel Estate \nIn 1995, the Bayter family enthusiastically started farming at the El Vergel estate. Avocados were their main crop, but when prices suddenly dropped in 2006, they realized it was time for a change. So they decided to plant a few coffee varieties – catimore, red and yellow caturra – and thus a veritable coffee empire was born!
In 2016, when, with a little help from coffee expert Miguel Jimenez, they planted specialty coffee varieties, setting the stage for something truly special. Then, in a brilliant move, in 2018, they adopted natural coffee processing methods and began experimenting with controlled fermentation like true scientists. Let’s not forget the Koji fermentation process, which revolutionized the world of green coffee!
Behind the success is a dynamic trio: Martha Montenegro and her experienced coffee partners, Elias and Shady. Together, they not only produce quality coffee, but also create a real revolution in the community around the El Vergel farm!
Their mission is to combine technology with a passion for coffee and bring a touch of joy to the lives of everyone at El Vergel Estate.
