In the cup, this coffee shows pronounced sweetness and vibrant complexity. Expect intense ripe mango and stone fruit, while delicate rose adds floral character. On the palate the coffee has exceptional weight, with a silky texture perfectly complemented by sparkling acidity.

El Vergel is a family operation of two brothers, Elias and Shady, and their mother Marta. Located in Fresno, Tolima, they started as an avocado farm. In 2012 both brothers saw the opportunity to utilise their land to grow specialty coffee. Situated on the slopes of the snowcapped Nevado del Ruiz volcano, the farm benefits from a unique microclimate. Starting with Caturra and Castillo, it was not long before they started expanding their collection of varietals to fully explore the amazing terroir at their disposal. Soon, they were planting Tabi, Pink Bourbon, Pacamara, and Geisha, to name a few.

From the classic washed method to modern anaerobic processing, innovation at El Vergel continues during processing. In an international collaboration with coffee consultant Christopher Ferran and Finnish Barista Champion Kaapo Paavolainen, the Bayter brothers were instrumental in the development of what is now known as the Koji Process. Continually looking to improve, renovations to the wet mill on their farm are ongoing, and the brothers have big plans for the future.

Koji, an ancient fungus that grows on rice, has been used in food production for thousands of years: most famously in Japan in the production of sake, miso, and other umami-rich staples. Kojis role in production is its ability to break down starches into sugars, which can then be used to contribute to the fermentation process. When added to the whole cherry after harvest, the flavour profile of the coffee can be enhanced. Whilst the coffee is drying, Koji is added in a fine layer to the cherries. Over 36 hours, the cherries must be kept at 25-30 degrees celcius or else the koji spores will die.

The fermentation process that naturally occurs is magnified by the creation of higher levels of sugar in the coffee. As the coffee dries, the fermentation helps balance acidity and increase the fruity qualities of the bean, while the body of the coffee is improved.