The Koji process is a technique that improves the quality of the coffee. After the fungus is reproduced in rice, it is ground and spread over the coffee beans and left to ferment for 36 hours.

Koji mould breaks down starches in coffee cherries into fermentable sugars, producing amino acids, glutamates, esters and aldehydes. This intensifies the existing characteristics of coffee and adds new flavours and fruity aromas. It increases cupping scores by 1-2 points, benefiting coffee producers.

Bourbon coffee beans are considered among the best in the world of specialty coffee. This Red Bourbon varietal has a much higher yield than Gesha and a unique cup profile that is characterised by its high sweetness and gentle brightness.

El Vergel farm is managed by the Bayter brothers, Shady and Elias, and their mother, Marta; the brothers have been farming since their childhood, following in their parent’s footsteps, who started growing avocados and conventional coffee back in 1995. Since then, El Vergel has become known as one of the largest producers in their region, leading them to provide economic growth to hundreds who worked with the farm.

El Vergel Estate has been producing a variety of coffees and experimenting with new and innovative processing techniques based on the coffee’s density, genetics, and other characteristics.