Another beautiful coffee from El Vergel Estate! Elias and Shady Bayter operate this farm located on the slopes of the snowy mountains of El Ruiz, an inactive volcano that has created some of the most nutrient rich soil for planting. Covering almost 300 hectares, El Vergel is one of the oldest traditional single estates of the region.
This wush wush variety was processed using a natural method. The coffee undergoes a 12-hour pre-fermentation in whole cherry, setting the stage for flavor development before the main fermentation. Following this initial stage, the cherries enter a 72-hour anaerobic fermentation, allowing the sugars and mucilage to interact deeply and naturally enhance the sensory profile. Once fermentation is complete, the coffee is transferred to a mechanical drying system set at 35°C, where it dries gradually over the course of 12 days. This controlled drying phase ensures uniform moisture reduction and preserves the integrity of the beans.
After drying, the coffee is moved to a storage environment for a one-month stabilization period, allowing the flavors to settle and the moisture to balance properly. Finally, the beans are stored in GrainPro bags, ensuring protection and quality preservation until export or further processing.
All coffee will be shipped as whole bean in 1-2 business days from order and will have a roast date no older than one week from ship date.
If you buy a bag of Highfalutin Coffee and are unsatisfied, shoot us an email and we'll buy you a bag of coffee of equal or lesser value from your favorite roaster. Yes, we're serious.
