El Vergel Decaf, Colombia

Back in 1995, the Bayter family rolled up their sleeves and dove headfirst into the agricultural landscape of the El Vergel farm. Avocados were their main draw, but when avocado prices plummeted in 2006, they knew it was time to change things up. So, they added a few coffee varieties to the mix (Catimor, Caturra Rojo, Amarilla) and boom! the coffee empire was born!

Fast forward to 2016, and with a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for greatness. Then, in a stroke of genius, they embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab. And let’s not forget their claim to fame: the Koji fermentation process – a game-changer in the green coffee game!

Now, the dynamic trio behind the scenes: Martha Montenegro, along with her coffee-loving partners Elias and Shady. Together, they don’t just brew coffee, they’re brewing a whole community revolution! Their mission? To combine the magic of technology with a passion for coffee and sprinkle a little more joy into the lives of everyone in El Vergel.

Our process begins with a special fermentation to extract unique flavours. Caffeine extraction involves circular vessels filled with a mixture of water and ethyl acetate, which reduces caffeine levels to 0.1%. The result is a smooth, flavourful and highly enjoyable coffee.