Nestled at the highest point of the estate, this Geisha coffee is the true jewel of the farm. Planted in 2016 with over 12,000 trees, the cultivation of this exceptional micro-lot has been a slow, deliberate process. Yet, this is no ordinary Geisha; it represents a thorough exploration of the bean’s genetics. By carefully selecting and blending specific branches, the producers have created a flavour profile that surprises and delights at every turn. Through the use of innovative techniques, such as the Carbonic Maceration fermentation process, they have opened up new possibilities for this prized varietal, pushing the boundaries of what was once considered achievable.
The Bayter family's journey into agriculture began at El Vergel Farm in 1995, initially focusing on avocado cultivation. However, when avocado prices plummeted in 2006, they adapted, turning to coffee with varieties like Caturra, Catimore, and Red and Yellow Caturra. This shift laid the groundwork for the coffee legacy that would continue to evolve and flourish. In 2016, under the expert guidance of coffee specialist Miguel Jimenez, the family began planting specialty coffee varieties, setting the stage for the exceptional coffees they now produce. By 2018, the estate had fully embraced natural processing methods, fine-tuning their fermentation techniques to create coffees of remarkable complexity. The crowning achievement of their efforts? The revolutionary Koji fermentation process, which has redefined the standards for green coffee.
At the heart of this operation is the dynamic trio of Martha Montenegro, Elias, and Shady. Together, they are doing much more than simply producing coffee—they are leading a movement that marries technological innovation with a deep passion for the craft, enriching the lives of everyone involved at El Vergel Estate.
This particular Geisha lot is the result of an exacting selection process, ensuring that more than 95% of the cherries are hand-harvested at their peak ripeness. The fruit is then subjected to a 52-hour Carbonic Maceration fermentation, a process akin to a restorative ritual for the beans. Following fermentation, the cherries are slowly dried under the sun, gently coaxed into their final form to reveal their full potential. The end result is a Geisha coffee unlike any other—a carefully crafted journey that captures the very essence of this extraordinary varietal.
