Guava Banana” from El Vergel Estate, Tolima – Colombia, is an explosive naturally processed coffee that fuses tropical intensity with refined complexity. Grown at 1,500–1,600 masl from Red & Yellow Caturra varieties, it undergoes anaerobic natural fermentation, highlighting ripe guava and banana aromas, sweet spice notes, and a juicy texture. This espresso pushes beyond classic expectations.
Roasting Date: 2026-04-01
Variety:
Red & yellow Caturra 
Origin: Colombia
Region: Tolima
Process: Natural Anaerobic
Cupping Score By Q-Grader: 87
Crop Year: 2025
El Vergel Estate in Tolima is run by brothers Shady and Elias Bayter, who transformed their family’s avocado farm into one of Colombia’s most innovative specialty coffee projects. Nestled on the slopes of Nevado del Ruiz volcano, the farm benefits from ideal microclimates and fertile volcanic soils. “Guava Banana” is produced from Red & Yellow Caturra and undergoes a controlled anaerobic natural process. The cherries ferment in sealed environments, unlocking explosive tropical fruit notes and aromatic complexity. Drying is done on African beds and finished mechanically for precision and consistency. We selected this coffee because it represents the cutting edge of Colombian innovation: vibrant, tropical, complex, yet balanced. It delivers a mouth-filling, expressive espresso that stands out both as a straight shot and in milk beverages.
This recipe focuses on highlighting the tropical, fruity core of the coffee. Expect intense guava and banana notes up front, balanced by sweet spice a
Coffee for us is a daily “ritual”. We managed to create a place where we would share our passion with you.
Grown at 1500–1600 masl in Tolima by the Bayter brothers. Selective handpicking ensures ripe Red & Yellow Caturra cherries.
Anaerobic natural fermentation in sealed tanks develops intense fruit complexity.
Dried on African beds and finished mechanically for precision. Sorted carefully for uniformity.
Moisture stabilized at 10.5–11% before export to ensure quality during transit.
Roasted for espresso with a Lighttell value of 66. We recommend resting 18–20 days after roast for peak flavor.
