Finca El Vergel

At Finca El Vergel in Colombia, second-generation coffee farmers Shady and Elias Bayter are redefining what coffee can be. With deep roots in tradition and an eye toward the future, these brothers are fearless innovators—constantly experimenting with new techniques to improve both the quality of their coffee and the sustainability of their farm.

This particular lot is a shining example of their bold approach. Through the use of the Koji process, they’ve elevated the natural complexity of the beans, bringing out an extraordinary flavor profile. The Koji process is performed by spreading the coffee cherries on a clean bed. Then spreading Koji spores over coffee cherries & mixed to ensure spores are evenly dispered. Coverd with a sheet to trap in moisture; while checking to keep coffee between 20-32C. At 36-48 hours once koji spores cover more than half the cherry, the process is complete. 

Through this process you’ll discover rich layers of prune, blueberry, blood orange, bourbon whiskey, dried pineapple, maple syrup, and a hint of liquorice candy. It’s a coffee that surprises and delights—perfect for the curious palate.

Sourced with care by Hermanos Coffee UK, this cup is more than just a brew—it’s the result of passion, progress, and a commitment to craft.

About the Processing

The Koji process is performed by spreading the coffee cherries on a clean bed, spreading Koji spores over coffee cherries and mixing to ensure spores are evenly dispersed, and covering with a sheet to trap in moisture while checking to keep coffee between 20-32C. At 36-48 hours, once koji spores cover more than half the cherry, the process is complete.