Guava Banan: Colombia | Fresno, Tolima
A vibrant anaerobic natural Caturra from the celebrated El Vergel Estate. This coffee showcases Colombia's modern approach to fermentation, delivering explosive tropical fruit, syrupy sweetness, and remarkable clarity in every cup.
Flavour Profile
Honey Blossom · Peach · Jam
Rich peach jam sweetness and ripe yellow fruit are supported by soft honey blossom florals. A subtle winey character creates a vibrant, juicy cup with a smooth, clean finish..
Coffee Details
Origin: Fresno, Tolima, Colombia
Farm: El Vergel Estate
Producers: Elías & Shady Bayter
Exporter: Forest Coffee
Variety: Red & Yellow Caturra
Process: Anaerobic Natural (48–60 Hours)
Elevation: 1,350 MASL
Harvest: Main Crop
Roast: Filter Roast
Origin Story
Nestled in the lush mountains of Fresno, Tolima, El Vergel Estate has become one of Colombia's leading farms for innovative processing. The combination of volcanic soils, warm tropical climate, and careful cherry selection creates ideal conditions for producing expressive specialty coffees.
This lot is produced from ripe Red and Yellow Caturra cherries that undergo a carefully controlled anaerobic natural fermentation. By fermenting the cherries in an oxygen-free environment for 48–60 hours before slow drying on raised beds, the coffee develops exceptional fruit intensity while retaining remarkable balance and cleanliness.
Producer Story
El Vergel Estate is managed by brothers Elías and Shady Bayter, whose family transformed a traditional avocado farm into one of Colombia's most respected specialty coffee producers.
In 2019, they founded Forest Coffee with a mission to connect producers directly with roasters around the world. By reducing intermediaries and investing in processing innovation, transparency, and education, Forest Coffee now supports more than 250 farming families throughout Colombia.
Today, El Vergel Estate has become internationally recognised for pushing the boundaries of fermentation while maintaining exceptional consistency and quality, producing coffees that are both adventurous and refined.
Process Story
This coffee undergoes an Anaerobic Natural process designed to maximise sweetness and complexity.
Only fully ripe cherries are hand-selected before being sealed in oxygen-free fermentation tanks for 48–60 hours, allowing naturally occurring microorganisms to enhance fruit character and aromatic complexity. After fermentation, the whole cherries are slowly dried on raised beds under carefully controlled conditions until they reach the ideal moisture content.
The coffee is then stabilised before milling and export, producing a cup with intense tropical fruit, silky sweetness, vibrant acidity, and a remarkably clean finish.
Variety Story
Red & Yellow Caturra
Caturra is a natural mutation of Bourbon, prized for its compact tree structure, high productivity, and excellent cup quality. The combination of Red and Yellow Caturra provides a beautiful balance of sweetness, vibrant acidity, and tropical fruit expression.
When paired with advanced anaerobic fermentation, this variety develops extraordinary layers of papaya, passionfruit, and rich chocolate while maintaining clarity and elegance—making it one of the most exciting modern Colombian coffees available.