Colombia - El Vergel Condor Decaf 2026

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Funky
  20

The Bayter family has been farming at El Vergel Estate since 1995, starting with avocado as their primary crop. When avocado prices fell in 2006, they began integrating coffee into the operation, adding catimor, red caturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., and yellow caturra. In 2016, with guidance from Miguel Jimenez, they transitioned to specialty coffee varieties, and by 2018 had adopted naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. processing with a focus on fermentation control, including their Koji fermentation process. In 2017, Martha Montenegro, Elías, and Shady Bayter set out to find new ways to add value to their coffees and connect more directly with international buyers, leading to the founding of Forest Coffee in 2019. Today, Forest Coffee spans a network of 250 coffee-growing families across four projects in Colombia, built around processing innovation, education, and direct trade. This lot is a washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. EA decafSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'.. The process begins with fermentation to develop the coffee's flavor profile, followed by caffeine extraction using circular containers filled with a blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of water and ethyl acetate (EA). EA bonds with the caffeine and extracts it while preserving flavor compounds, bringing caffeine levels to 0.1%. Brewing recommendation Rest 1–2 weeks before brewing Filter: 1:16–17 ratio, 88°C Espresso: 1:2–2.2 ratio, 90°C, 25 seconds