El Vergel Decaf
Manhattan Coffee Roasters [ NL ]
Decaffeinated coffee from the El Vergel farm in Colombia, where the Bayter family has invested in advanced fermentation processes.
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El Vergel is a farm with a remarkable story. In 2006, the Bayter family faced a collapse in avocado prices and decided to switch to coffee—at the time, they had no idea where this journey would take them. Today, El Vergel is one of the pioneers of experimental processing in Colombia. They grow over 28 varieties, study bacteria and yeast, and were the first in the country to use the kōji fermentation method. Ben selected this decaffeinated coffee for Forest Coffee directly on the farm during his visit to Elias and Shady Bayter. The coffee undergoes 48 to 60 hours of anaerobic fermentation with pH control, followed by intermittent drying at various humidity levels.
It then rests in silos and cools for a full 45 days to gain complexity. Only then does it undergo the EA (ethyl acetate) decaffeination process. The result? A full, clean flavor without compromise.
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