In 2009, the Bayter family decided to diversify their crops by introducing coffee varieties such as catimore, red and yellow caturra to their avocado farm. As interest in coffee grew, the Bayters embarked on a journey of empirical knowledge about pulping and different types of fermentation. Together with Nelson Moya, a coffee enthusiast who showed them different processing equipment, they immersed themselves in the search for specialty coffees from Colombia and certified their farm as "Rainforest" by the prestigious "Federación Nacional de Cafeteros".
In 2016, they met Miguel Jimenez, an expert in specialty coffees who guided the Bayters in planting varieties such as Geisha, Java, Pacamara, Red Bourbon and Laurina.
As time progressed, the farm was modernized and in 2018, natural coffee processes were implemented. Currently the Bayter family carries out exhaustive research on bacteria and yeasts to control fermentation together with tireless experimentation of processes, reaching unprecedented levels of excellence in their coffees. Today El Vergel has expanded to have more than 28 varietals spread throughout its lands.
What is the Mosto Anaerobic process? It is coffee fermented anaerobically with the addition of mosto - the lixiviums of the fermentation of a Java coffee. They are liquids containing a microbial population, including bacteria and yeasts. Utilizing lixiviates in the fermentation process helps to reduce time and enhances the coffee, contributing to highlighting and adding greater complexity to its flavors.
