Colombia Java Lagoon - Café Exclusive



FARM / El Vergel Estates

El Vergel Estates are located in Fresno, Colombia, a small town in the Northern tip of Tolima. The farm(s) are managed by the Bayter brothers and their mother Marta, who have been at the helm since 1995. Over the last 15 years El Vergel Estates has seen tremendous growth, and they are now one of the largest producers in the region employing over 100 people.  



This is a single-varietal lot of Java coffee, a variety that is relatively uncommon in Colombia. Planted in the summer of 2016, the Java trees at El Vergel Estates are spaced out several meters apart, which provides the individual trees with the proper amount of room they need to maximize nutrient consumption and fruit productivity.

PROCESS /  Anaerobic Fermentation

This coffee was processed using a unique, multi-phase, anaerobic fermentation technique, which the staff at El Vergel aptly calls “Double Anaerobic Fermentation.” This approach involves the use of sealed containers that are specifically designed to allow oxygen to escape but restrict it from entering. Limiting oxygen in this manner accomplishes two things…

(1) it suppresses the fermentation of natural occurring yeasts, which are often responsible for creating overly fruitful and/or alcoholic notes.

(2) it encourages the growth of lactic acid bacteria, which impart vibrantly sweet and mildly tart fruit flavors; without becoming overly acidic

Multi-phase Process

For the first phase of fermentation whole coffee cherries, with their fruit flesh and outer skin in tact (similarly to the Natural Process), are placed into sealed containers. This is initial period of fermentation lasts approximately 48 hours and helps to impart vibrant fruit qualities into the coffee.

The coffee is briefly removed from the containers and its outer skin is removed. The mucilage covered beans are then placed back into the containers where they are fermented once more, in water, for an additional to 12 hours. This step helps to develop softer more nuanced fruit notes, which add sweetness and complexity to the final cup.

After both phases of fermentation are complete, the coffee is dried for a period of 12 days. The staff at El Vergel Estates implements an “intermittent” drying technique that involves moving each lot back and forth between raised bed and large silos/.This helps to achieve a more homogenous level of drying.

They then "stabilize” the coffee for a period of one month by placing the parchment covered beans into GrainPro bags (bags which protect coffee from damage due to excess moisture), before sending the coffee off to be dry milled and prepared for export.

B R E W  L A G O O N

C H E E R S !