Bubble Gum is an experimental natural coffee from Manzanares, Caldas, Colombia, developed through the collaboration between El Vergel Estate and the Reforest Project. Producers Elías and Shady Bayter created a coffee with vibrant fruit character, complex fermentation, and deep sweetness, representing the new generation of Colombian specialty coffee processing.
Roasting Date: 2026-06-02
Variety:
Caturra 
Origin: Colombia
Process: Anaerobic
Cupping Score By Q-Grader: 87
Crop Year: 2026
The story of El Vergel Estate began in 1995 in Tolima, Colombia, when the Bayter family initially focused on avocado cultivation. After facing market challenges, they transitioned into specialty coffee and in 2010 began planting their first coffee varieties. Through the Forest Coffee Project, launched in 2019, they developed a network of producers and processing initiatives centered around transparency, innovation, and sustainability. Bubble Gum is the result of a highly controlled experimental natural process. The cherries undergo a 36-hour anaerobic pre-fermentation in GrainPro bags before being transferred into hermetic tanks for 96 hours of controlled fermentation at 23°C. A slow seven-day mechanical drying phase followed by 30 days of resting allows the flavor profile to stabilize, creating depth, intensity, and clarity. We selected this coffee because it perfectly represents what we seek in modern Colombian coffee: technical precision, bold sensory identity, and meaningful impact for producers. The Reforest Project is not only about coffee—it is about protecting the future of cultivation through reforestation, education, and sustainable development for the next generation of coffee farmers.GTAg
19 g → 38 g → 28–33 sec → 93°C This recipe highlights dense sweetness, tropical fruits, and the wine-like character of the coffee, delivering a full-
Coffee for us is a daily “ritual”. We managed to create a place where we would share our passion with you.
Cherries are selectively harvested from Reforest Project producers in Manzanares, Caldas.
36 ώρες anaerobic pre-fermentation σε GrainPro bags και 96 ώρες controlled fermentation σε hermetic tanks.
Slow seven-day mechanical drying followed by 30 days resting for stability and complexity.
Coffee is stabilized and prepared for export with full traceability.
Roasted for espresso to highlight sweetness, fruit-forward character, and syrupy body.
