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Colombia El Vergel Java CM Natural

Tasting notes
Rich Fruity, Spicy-flavored coffee in every sip.
:250gr
:Whole Bean

COLOMBIA EL VERGEL JAVA CM NATURAL

Region: El Vergel

Altitude: 1450 – 1800 MASL

Producer: Elias & Shady Bayter

Process: CM Natural

Variety: Java

Taste Notes: Bergamot, Black Tea, Red Grapes

 

About Specialty Coffee

 

This Java varietal is grown at high altitude in the Tolima region, known for its ideal climate and terrain for specialty coffee cultivation. Elias and Shady Bayter apply innovative methods including using Aspergillus Oryzae fungus cultivated on steamed rice as part of the process.

 This is combined with a specialized Carbonated Maceration fermentation in a sealed, carbon dioxide-rich environment to enhance the coffee’s sweetness, complexity, and clarity. After processing, the beans are carefully dried and stored to preserve their exceptional quality.

The coffee features vibrant tropical aromas with juicy notes of red berries, and jasmine, complemented by brightness of bergamot, red grapes, and delicate black tea. It offers a balanced profile with a medium to full body, and a refreshing, lingering finish that leaves a smooth and lively impression on the palate.

Elevation
1450 MT
Process
Cm Natural
Variety
Java
Producer
Elias & Shady Bayter

Additional information

Weight0.3 kg
HS Code

901210

Country of Origin

AE

Lot Type

Micro Lot

Origin

Colombia

Farm

El Vergel

Flavor Notes

Bergamot, Black Tea, Red Grape

Main Cup Profile

Fruity, Spicy

Coffee Profile

Roast level and cup character at a glance.
Roast
Dark
Light
Acidity
Bitterness
Sweetness

Brewing Guide

Step-by-step recipes for this coffee.

This allows us to brew an immersion method followed by percolation.
Dose
17 g
Water
255 ml
Ratio
1:15
Temp
91°C
Time
3:00–3:20
  1. Place the filter and rinse with hot water.
  2. Add the coffee and close the switch.
  3. Pour 120 ml of water to fully immerse the grounds.
  4. Allow the coffee to steep for about 1 minute and 20 seconds.
  5. Open the switch and continue brewing.
  6. Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Adjust grind size if the drawdown falls outside this range. Serve and drink while warm.

A percolation method of brewing.
Dose
15 g
Water
240 ml
Ratio
1:16
Temp
91°C
Time
2:20–2:40
  1. Rinse the filter and discard the water.
  2. Grind coffee medium coarse and add to the dripper.
  3. Begin with a 45 ml pour, slow and even.
  4. Allow the coffee to bloom for 30 seconds.
  5. Continue pouring in circles until reaching 135 ml.
  6. Pause briefly, letting the coffee draw down till 1 minute.
  7. Finish with a centered pour to 240 ml.
If needed, refine the grind to slow or speed extraction. Pour. Taste. Adjust next time.

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Contact
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