• El Vergel Decaf Coffee
  • Coffee cherries from El Vergel Estate
  • Coffee cherries from El Vergel Estate
  • Person working with coffee cherries from El Vergel Estate
  • Coffee cherries from El Vergel Estate
  • Decaf coffee beans from El Vergel Estate
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El Vergel Estate | Natural Anaerobic | Sugarcane EA Decaf | Colombia

El Vergel Estate | Natural Anaerobic | Sugarcane EA Decaf | Colombia

$23.00 USD
$23.00 USD
Sale Sold out
Grind size
Size

This one's for the flavor hunters and the decaf diehards. It is more subtle than our other special edition decaf coffees.  Vergel Estate Natural Anaerobic is a natural decaf that’s got more personality than most fully leaded coffees. Grown at El Vergel Estate in the lush hills of Tolima, Colombia, this coffee comes from a duo of Red and Yellow Caturra cherries, processed with care and decaffeinated using the Sugarcane EA method. Notes of black currant, cranberry, cacao, coconut, honey, citric acid, and orange.   Don't expect a "fruit bomb" though as this coffee drinks more like a black honey process.

This natural coffee has a strong flavor, without going over the top like many "innovative" coffees.

*NOTE: due to the natural processing and EA decaffeination, this coffee will appear very dark on the exterior even though it is roasted very light and delicately. Don't judge a book by its cover.

Origin Details

  • Region: Tolima, Colombia
  • Farm: El Vergel Estate
  • Altitude: 1,450 MSL
  • Variety: Red and Yellow Caturra
  • Process: Anaerobic Natural
  • Decaffeination Method: Sugarcane (EA)
  • Light Roast

Flavor Notes

  • Black Currant
  • Chocolate
  • Cranberry
  • Tropical Fruits
  • Honey
What Makes this Decaf Unique
The journey of this 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 black currant, chocolate, cranberry, tropical fruits, and honey. 

Resting Time: 3-7 days

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