Colombia El Vergel Decaf - Rare

This coffee undergoes a 48- to 60-hour anaerobic fermentation with controlled pH levels, followed by an intermittent drying process with varying humidity levels for greater complexity. It is then stored in silos to achieve optimal bean moisture and undergoes a 45-day cooling period to increase its complexity. It is then sent to EA's decaffeination plant.

El Vergel Estate

It all began in 1995, when the Bayter family's parents decided to embark on an agricultural venture on their El Vergel farm. With passion and dedication, they began growing avocados, turning their farm into one of the most productive in the country. However, in 2006, avocado prices plummeted due to a disease that severely affected the crop.

It was then, between 2009 and 2010, when Martha, the Bayter mother, decided to diversify her crops and save costs by introducing coffee varieties such as catimore, red caturra, and yellow caturra, challenging the limits of her knowledge.

As their interest in coffee grew, the Bayters embarked on a journey of experiential knowledge about pulping and different types of fermentation. Together with Nelson Moya, a coffee enthusiast who showed them different processing equipment, they immersed themselves in the search for Colombian specialty coffees and had their farm certified as a "Rainforest" by the prestigious National Federation of Coffee Growers between 2014 and 2015. Their dedication and love for coffee began to bear fruit. In 2016, they met Miguel Jiménez, an expert in varietal and specialty coffees, who guided them through the planting of varieties such as Geisha, Java, Pacamara, Red Bourbon, and Laurina, leading to their first productions of these coffees in 2017, marking a milestone in their journey.

Over time, the farm was modernized, and in 2018, natural coffee processes, such as aerobic and anaerobic, were implemented, and silos for coffee storage were acquired. Little by little, they became pioneers of innovation and quality. Today, the Bayter family conducts extensive research into bacteria and yeasts to control fermentation, along with tireless process experimentation, achieving unprecedented levels of excellence in their coffees.

Today, El Vergel has expanded to more than 28 varieties spread across its land and is known for being the first coffee farm in Colombia to develop the kOJI fermentation process, a process that has completely changed the way green coffee is produced.

Our friends at Forest Coffee gifted us a new decaf coffee! Ben got it for us during his recent visit to Shady and Elias in Colombia, and we're thrilled.

Red and yellow caturra with red apple flavor, golden syrup and raspberry!

At Manhattan Coffee Roasters, our dedication to coffee goes beyond the conventional. We roast with an IMF machine that gives us a high degree of control and consistency in every batch. This innovative convection system allows the flavors of our coffees to develop optimally in a shorter time, resulting in clean, bright, and sweet cups of coffee.

We select coffee beans from traceable origins, ensuring that each variety is not only delicious, but also ethical. We partner with importers who share our passion for quality and sustainability, ensuring that every cup tells a story of commitment.

At Manhattan Coffee Roasters, we believe that every sip should be an experience, a celebration of coffee at its finest. Join us and discover the art of roasting, where passion becomes flavor.