El Vergel Guava Banana – Colombia – Natural anaerobic 60h

Additional information

Spain (Mainland), Balearic Islands & Portugal 

• Free shipping for orders above 40€ for Spain (mainland), Balearic Islands & Portugal
• For orders below 40€, shipping cost is 4€.
• We will not ship at all to the Canary Islands, Ceuta, Melilla and Gibraltar.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• Delivery to mainland Spain in 24/48 hours, M-F.
• Delivery to Balearic Islands in 3/5 days, M-F.
• Delivery to Portugal in 3/5 days, M-F.

Europe

• Free shipping for orders over 99€ including coffee and some small accessories.
• Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
• For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
• Delivery in 4/7 days, M-F.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• We will not ship at all to the United Kingdom, Switzerland, the USA or any other third country.

Guava Banana: The Story of an Exceptional Coffee

The Origin of Guava Banana

The story of Guava Banana begins at El Vergel Estate, a coffee farm located in Fresno, Tolima. This coffee is the result of years of experimentation and passion for specialty coffee, led by the Bayter family. However, the journey to this exceptional coffee was not straightforward: El Vergel started its agricultural history with avocado cultivation.

In 1995, the Bayter family decided to venture into agriculture, making El Vergel their primary project. For over a decade, avocado was their main crop, but in 2006, a drop in prices led them to explore new opportunities. That’s when they began planting coffee varieties such as Catimore and Red and Yellow Caturra. Without knowing it at the time, they were laying the foundation for one of the farm’s most iconic coffees.

A Shift to Specialty Coffee

The true turning point toward specialty coffee came in 2016, when, with guidance from Miguel Jiménez, they began planting specific varieties and refining their processes. Two years later, in 2018, the farm implemented natural fermentation methods, becoming pioneers in fermentation control and exploring new ways to enhance coffee profiles. Their innovation reached its peak with the Koji fermentation, a groundbreaking technique in the world of green coffee.

Today, El Vergel Estate is managed by Martha Montenegro and her partners Elías and Shady Bayter. Together, they have transformed the farm into a hub of experimentation, technology, and community, elevating the quality of their coffee and their social impact.

The Guava Banana Process

Guava Banana is one of El Vergel Estate’s flagship coffees. It comes from a microlot located next to the washing station, surrounded by guava trees, which contribute to its distinctive flavor profile. This coffee is cultivated from over 40,000 Red and Yellow Caturra plants, planted between 2016 and 2018.

The process begins with the careful hand-selection of ripe cherries, ensuring that only perfectly matured fruit proceeds to the next stage. The beans then undergo controlled anaerobic fermentation for 48 to 60 hours, enhancing the coffee’s fruity and complex flavors.

The drying stage takes place in two phases. First, the beans are sun-dried on raised beds in a “Marquesina” until they reach 30% moisture. Then, they are moved to mechanical drying in circular dryers at temperatures below 45°C until they reach a moisture level of 18%-16%. To ensure optimal stability, the beans are stored for 45 days in GrainPro bags.

The result of this meticulous process is a coffee with a rich and vibrant flavor profile, featuring notes of guava, red fruits, hibiscus, citric acid, and gummies. Each cup of Guava Banana is a sensory experience that reflects El Vergel Estate’s commitment to quality and innovation.

A Coffee That Makes a Difference

Guava Banana is not just a representation of the hard work and passion of the Bayter family but also a symbol of the evolution of specialty coffee in Colombia. From its beginnings in avocado cultivation to its innovation in fermentation processes, this coffee is a testament to the farm’s ability to reinvent itself and its relentless pursuit of excellence.

Every sip of Guava Banana invites coffee lovers to discover the history, science, and artistry behind a specialty coffee. And in every bean, you’ll find the dedication of a family that transformed their farm into a global benchmark for high-quality coffee.

Make the most out of your recurring coffee orders with the IneffablePoints programme.

How does the programme work?

It’s simple, with every purchase you will automatically receive:

• 15 IneffablePoints for every €1 spent in Ongoing Subscription orders.
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Once you have accumulated 2,000 IneffablePoints, you can redeem them on your next order at the checkout section:

• 2,000 IneffablePoints = €10 discount on your order.
• Your IneffablePoints will appear automatically in the checkout section every time you make a new purchase and you will have the option to redeem them on the go.
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• The minimum amount of IneffablePoints redeemable is 2.000 while there is no maximum amount.
• IneffablePoints expire after one year.

Your IneffablePoints are automatically associated with your customer account on our website. You can check your IneffablePoints balance at any time by accessing your customer account here: https://ineffablecoffee.com/en/my-account/

This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

• Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
• Grind size: Comandante 16 clicks.
• Water 600gr/ml at room temperature.
• Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
• Mesh or silk.
• Glass container (preferably with a lid).
• Let it rest for 22 hours (in the fridge).

The way to make cold brew:

• Grind the coffee with a medium grind. Comandante 16 clicks.
• Pour the coffee directly into the mesh.
• Introduce the mesh in the glass container.
• Pour the water into the container through the mesh with the coffee.
• Swirl to wet all the coffee.
• Cover the container.
• Let it rest for 22 hours in the fridge (beware of strong odors!).
• When complete remove the mesh with the coffee and it will be ready.
• Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
• Keep it refrigerated.
• This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

• Ratio: 1:2
• Weight: 18gr
• Yield: 36gr
• Time: 26-31s

Variables:

• Best resting time: over 2 weeks
• Temperature: 94
• Pressure: 6 bars
• Preinfussion: No
• Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

• Espresso machine: La Marzocco KB90 2G
• Grinder: Mythos 2
• Basket: 22gr VST ridgeless
• Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)