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MEET THE PRODUCER | For brothers Shady and Elias Bayter, farming and family have always gone hand-in-hand. They grew up watching and learning from their parents, who originally grew avocados on El Vergel Estate, a gorgeous plot of land which sits on the slope of an inactive volcano in the Tolima department of Colombia. In 2006, however, a disease severely affected the crop, and global avocado prices dropped significantly as a result. 

That's when Martha, the Bayter family matriarch, turned her eyes toward coffee. In an effort to diversify their crops and save the farm, she planted several coffee varieties and started learning. In the years that followed, the family collaborated with processing enthusiasts such as Nelson Moya and varietal specialits like Miguel Jimenez, each of whom played a pivotal role in the trajectory - and legacy - of El Vergel.

Fast forward to today: Shady and Elias manage the now-modernized farm on the side of the volcano, cultivating over 28 coffee varieties and extensively researching new and innovative ways to process their storied lots. The brothers and their parents are regarded as "pioneers of innovation and quality" throughout Colombia and the coffee-growing world, and today's advanced-processed Ombligon lot is certainly a testament to their endeavors.

TRUST THE PROCESS | After being picked at peak ripeness, whole coffee cherries are sorted for quality before being placed in anaerobic fermentation tanks for 4-5 days. During this extended fermentation period, a meticulously controlled cocktail of yeasts, concentrated coffee pulped, and assorted dehydrated berries is added to the tanks, and the batch is carefully monitored for humidity and temperature. Once fermentation is complete, the coffee is spread out to dry on raised beds until optimal moisture content is achieved.

TAKE A SIP | Considering this coffee underwent both anaerobic and co-fermentation processing, it's surprisingly clean...ish. It's not a washed Ethiopian by any stretch of the imagination, but it is one of the cleanest co-ferments we've seen come out of El Vergel - and an excellent example of the growth and progression of advanced processing techniques in the region. Co-fermented coffees are sometimes accused of having an intense, "one-note" flavor profile, but this Ombligon lot is vibrant, crisp, and complex. Berries abound, of course - but there are also tropical fruits (like juicy mango) and a wine-like quality about this cup. Every fruit note has been touched by a pleasant sweetness, reminding us of things like blackberry jam and strawberry shortcake. The whole experience is not unlike sipping red fruit punch - fruit-forward and punchy, but also here for a good time.

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Origin | Tolima, Colombia

Producers | Shady & Elias Bayter

Farm | El Vergel

Process | Advanced

Variety | Ombligon 

Elevation | 1500 masl