Brothers Elias and Shady Bayter of El Vergel Estate in Tolima, Colombia were introduced to us by our importing friends at Forest Coffee in Bogata. This is our first coffee from El Vergel. It is a Pink Bourbon that is lactic honey processed.
By isolating certain lactobacilli microorganisms and utilizing them to carry out a lactic fermentation it can accentuate the complex fruit flavors found in El Vergel’s pink bourbon. In addition to the lactic process it went through 72hr of anaerobic fermentation, followed by 25 days of sun drying on raised beds, and finished with a steady temperature of 115 degrees Fahrenheit in a mechanical dryer.
Forest Coffee always brings us interesting and exciting coffees. This is no exception. Our roasting staff chose this lot as their favorite of the harvest, and we have been itching to release it ever since. It is complex and intense, with a range of tropical fruit and floral flavors.