|Flavor profile||White grapes, Cherries, Golden Apples and Chocolate|
|Producers||Marta, Elias and Shady Bayter|
|Processing||60H Anaerobic Natural|
|Omni||perfect balanced for espresso and filter extractions|
The El Vergel farm, is located on an inactive volcano, has some of the most nutritious soils for growing plants. The plantations grown at this farm are a selection of varieties of unique origin and are handpicked and carefully inspected by one of the titular pickers.
For the National Aeropress Competition, we selected a remarkable batch of Red Bourbon from the Forest project. It is one of the most remarkable coffees produced at El Vergel, a family farm with which we have had a close relationship for many years. Implemented by Marta, the owner of the estate, who managed to build a team of women, it is distinguished by the processing of 60 hours of Anaerobic fermentation in stainless steel tanks, followed by intermittent drying in the sun for a total of 35 days.