El Vergel

Roaster notes

The El Vergel Estate is managed by Martha Montenegro alongside brothers Elias and Shady Bayter. What began as an avocado plantation evolved into a progressive coffee operation emphasizing quality and innovation. Since 2016, the family has employed controlled fermentation techniques including unique Koji-fermentation—allowing beans to ferment for 24 hours in their own fruit pulp before careful drying and a 25-day rest period. This meticulous approach yields a coffee with layered flavors and clear character, offering notes of mandarin, almond, and cacao nib alongside a medium body.

Tasting notes