Pink Bourbon Punch Coffee: A Story of Innovation and Passion

Farm History El Vergel farm, nestled in the picturesque landscape of Fresno, Tolima, Colombia, has been a beacon of agricultural innovation since 1995. The Bayter Family, founders of the farm, initially embarked on this journey with a focus on avocado cultivation. However, a significant downturn in avocado prices in 2006 due to a disease prompted a pivotal shift. Between 2009 and 2010, Martha, the matriarch of the Bayter Family, diversified their crops by introducing coffee varieties such as Catimore, Red Caturra, and Yellow Caturra. This marked the beginning of their venture into the coffee world.

Journey to Specialty Coffee The Bayter Family’s curiosity and passion for coffee led them on an educational journey, where they gained empirical knowledge about pulping and various fermentation techniques. Collaborating with Nelson Moya, a coffee enthusiast, they explored specialty coffee processing equipment. Their dedication paid off when El Vergel farm was certified as "Rainforest" by the prestigious Federación Nacional de Cafeteros between 2014 and 2015. This certification was a testament to their commitment to sustainable and high-quality coffee production.

In 2016, they met Miguel Jimenez, an expert in varietal and specialty coffees, who introduced them to planting varieties such as Geisha, Java, Pacamara, Red Bourbon, and Laurina. The first productions of these specialty coffees began in 2017, marking a significant milestone in their journey.

Pioneers of Coffee Processing The Bayter Family continued to innovate and modernize El Vergel farm. By 2018, they implemented natural coffee processes, including aerobic and anaerobic fermentation, and acquired silos for optimal coffee storage. Their relentless pursuit of excellence led them to become pioneers in coffee fermentation research. They conducted exhaustive studies on bacteria and yeasts to control fermentation processes, achieving unprecedented levels of quality in their coffees.

The Pink Bourbon Punch Process The Pink Bourbon Punch coffee undergoes a meticulous natural process designed to enhance its unique flavor profile. The process begins with a 12-hour oxidation period, followed by a 24-hour anaerobic fermentation. This is succeeded by a 20-day sun drying phase. Each step is carefully managed to ensure the coffee develops its distinctive rich and vibrant notes.

Community and Sustainability Beyond their dedication to coffee production, the Bayter Family is deeply committed to their community and environmental sustainability. They have developed the kOJI fermentation process, a groundbreaking method that has revolutionized green coffee processing. Their innovative approach has not only elevated the quality of their coffee but also brought positive change to their community.

Meet the Team At the heart of El Vergel farm are Martha Montenegro and her coffee-savvy partners, Elias and Shady. Together, they blend technological advancements with a deep passion for coffee, striving to bring joy and quality to every cup. Their mission goes beyond coffee production; they aim to enrich the lives of everyone at El Vergel Estate through their dedication and innovative spirit.

Tasting Notes and Experience Pink Bourbon Punch is a testament to the Bayter Family's legacy of innovation and excellence. This exceptional coffee offers a symphony of flavors that reflect the rich, fertile lands of Tolima. With every sip, you'll experience the culmination of years of dedication, passion, and meticulous craftsmanship.

Enjoy the journey from the shaded lands of El Vergel farm to your cup, and savor the vibrant, rich flavors of Pink Bourbon Punch – a true masterpiece of Colombian coffee.