Colombia

Elias and Shady Bayter

El Vergel Estate, Tolima

1450 masl

Borbon Sidra

Natural + Mosto

Strawberry, tropical fruit, and floral notes.

Early days at El Vergel farm: the Bayter family decided to embark on an agricultural journey in the mid 90’s, becoming successful avocado farmers. Their farm, El Vergel Estate, is in the Tolima department, located in the Andean region of west-central Colombia. The farm saw new crops introduced in 2006 following a sharp drop in avocado prices. Martha, the Bayter’s mother, decided to diversify their farm introduced coffee varietals such as catimore, red and yellow caturra.

As an interest in coffee grew, so did their knowledge and their love for coffee began to bear fruit!

Positive change isn’t just possible: It’s happening: In 2015 the Bayter’s family had their farm certified ‘Rainforest’ by the Federación Nacional de Cafeteros (FNC) of Colombia. To achieve this certification the farm is audited and evaluated against the rigorous requirements of the Rainforest Alliance Standard. 

This certification recognises their environmental, social and economic sustainability, helping to improve farmer livelihoods and protect biodiversity. 

It was during this process in 2016, they met varietal and specialty coffee expert, Miguel Jimenez. Together they began planting varieties such as Geisha, Java, Pacamara, Red Bourbon and Laurina at the El Vergel farm. The first productions of these coffees came in 2017, marking a milestone in their trajectory. 

Keeping up with the Bayter’s: In 2018, natural coffee processes were implemented, such as aerobic and anaerobic, and silos were acquired for coffee storage. Little by little they became pioneers of innovation and quality. 

In 2019 Forest Coffee was founded with the vision to unlock the potential of Colombian coffee and  to connect coffee growers directly with international markets. Forest Coffee today comprises 250 coffee growing families, four major projects across Colombia, and a global community of partners and roasters. 

Currently Elias and Shady Bayter carry out exhaustive research on bacteria and yeasts to control fermentation. The family is reaching unprecedented levels of excellence in their coffees. 

Tell me more about the Natural + Mosto process please! This fusion of flavour sees the coffee undergo a 72-hour anaerobic fermentation in plastic tanks with lixiviates (Mosto), bringing in a BIG flavour kick! There is then a two-step trying process which involves mechanical silo drying at controlled temps for 2 to 4 days, followed by 18 days of sun exposure. After sunbaking, the beans then undergo a 30-day stabilisation in GrainPro bags before the final milling. 

Lixiviates are the liquid by-products produced during the fermentation of coffee cherries. These liquids contain high concentrations of microbial populations of bacteria and yeast. The liquid is then stored in a refrigerator at 3°C for up to 24 hours and a mixture of sugar and water is fed to the lixiviates just before they are ready to use. 

When lixiviates are used during the fermentation process, flavours are enhanced, time is reduced and greater complexity is achieved. We are excited for you to try this special coffee from the Bayter’s family!