VARIETY: Red & Yellow Caturra

PROCESS: Natural (Sugarcane EA Decaf)

CATEGORY: Microlot

Bright and tropical with notes of passion fruit, citrus, cacao, coconut, strawberry, honey, and orange. Balanced with a juicy acidity and sweet complexity.

Grown at El Vergel Estate in Fresno, Tolima, Colombia, this coffee is the work of Elias & Shady Bayter—innovators in specialty coffee. What started as an avocado farm in the ‘90s evolved into a hub for experimental coffee growing and processing. In 2016, the Bayter family began focusing on high end varieties and in 2018, embraced natural and anaerobic fermentation techniques. They’re now known for pioneering methods like Koji fermentation, pushing the boundaries of flavour and quality.

PROCESSING

Only the ripest Red and Yellow Caturra cherries are selected, then undergo 48 to 60 hours of anaerobic fermentation to deepen complexity. Initial drying is done in the sun on raised beds until the beans reach 30% moisture, followed by a controlled mechanical drying process below 45°C. After pre-stabilisation, drying continues until ideal moisture is reached. The beans are then rested for 45 days in GrainPro bags to lock in flavor.

This lot is decaffeinated using the Sugarcane EA (ethyl acetate) process, a natural method derived from fermented sugarcane. The beans are steamed, washed with EA to remove caffeine, then cleaned and dried, preserving the vibrant flavor profile without the buzz.

This is decaf coffee that doesn’t compromise—crafted with the same care, innovation, and flavor intensity as any high-end microlot.