Colombia - Guava Banana - Natural Anaerobic

Limited Release

Expect chocolate, plum, guava, red fruits, tangerine.

Why We Love This Coffee

Guava Banana is one of the most expressive coffees to come out of El Vergel Estate,  vibrant, tropical, and deeply satisfying. Ripe guava and red fruit lead the cup, balanced by chocolate sweetness and a bright citrus lift.

Despite its intensity, this coffee is beautifully controlled. The natural anaerobic process amplifies fruit character while preserving balance, making it bold but remarkably drinkable.

The Details

Country: Colombia
Region: Tolima, Fresno
Varietals: Red & Yellow Caturra
Process: Natural anaerobic
Altitude: 1,350 m
Roast: Medium-light
Weight: 10 oz (284 g)

Origin & Processing

The journey of Guava Banana coffee begins with the careful selection of ripe Red and Yellow Caturra cherries, ensuring exceptional quality from the renowned El Vergel Estate in Fresno, Tolima, managed by farmers Elías and Shady Bayter. The beans undergo a 48 to 60-hour anaerobic fermentation, which enhances their unique flavor profile. Initially dried in the sun on raised beds in a "Marquesina" until they reach 30% moisture, the beans then move to mechanical drying in circular dryers at temperatures below 45°C until they achieve 18%-16% moisture.

After a pre-stabilization stall to intensify flavors, the drying process is completed mechanically until optimal moisture is achieved. The beans are then stabilized for 45 days in GrainPro bags, ensuring consistency and quality. This meticulous natural anaerobic process results in a rich and complex flavor profile with notes of chocolate, plum, guava, red fruits, citric acid, and tangerine. Guava Banana coffee exemplifies the expertise and dedication in coffee processing, offering a distinctive and delightful coffee experience.

About the Producers

El Vergel Estate is run by Martha Montenegro, alongside partners Elías and Shady Bayter, and is known for pushing the boundaries of coffee processing while remaining deeply rooted in agriculture and community.

Originally an avocado farm, El Vergel transitioned into specialty coffee and has since become a global reference for experimental fermentation, including pioneering work with natural and anaerobic processes. This coffee represents years of refinement, curiosity, and collaboration.

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