Tier 2: Decaf Colombia EL Vergel Estate Natural Process

TIER 2

Tier 2 coffees are our mid-tier price point coffees. The increased price reflects our higher purchase price of the green coffee, which correlates to higher demand, lower supply, and increased sensory attributes. For those interested in SCA cupping scores, these coffees will consistently be in the mid-to-higher-80’s, which are classified as “excellent.” For perspective, less than 10% of all coffee harvested worldwide is specialty-grade coffee with a minimum SCA cupping score (sensory analysis) of 80/100.  Only 39% of specialty-grade coffees are estimated to be Tier 2 coffees.

LIMITED QUANTITY 

We only have 26 pounds of this coffee.

ABOUT EL VERGEL ESTATE

El Vergel Estate is owned and operated by the Bayter family, and is located in Tolima, Colombia.  They are rare in the coffee industry in that small roasters such as ourselves are able to buy directly from them.  To learn more visit their website.

FLAVOR PROFILE (What we taste)

This is a fruit forward naturally processed coffee, which we find very interesting and tasty.  The importers flavor notes for this coffee included tropical fruits, strawberry, and orange notes.  We struggled to pick out specific fruit notes for this coffee. 

As a light roast, this coffee has red fruit notes that reminded us of raspberries, moderate sweetness, lower acidity, and a heavier body.  Using a scale of 0-10, we place the sweetness at a 6, the acidity at a 3, the body at a 8, and no bitterness.

As a medium-dark roast, this coffee has notes of cooked fruit and caramelized sugars, moderate sweetness, low acidity, and a heavier body.  Using a scale of 0-10, we place the sweetness at a 5, the acidity at a 1, the body at a 8, and no bitterness.

RECOMMENDED BREWING METHODS

As a light roast, we have only brewed it as a filter and immersion but will in time experiment with it as espresso.  As a lighter roasted coffee, we recommend starting with a water temperature between 201-208F depending on brew method as lighter roasts are more prone to under extraction.  If the coffee tastes sour, 1) grind finer, 2) gradually increase the water temperature, and/or decrease the amount of ground coffee or water used to increase the extraction.  If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used.  For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences.  Common ratios are 1:15 to 1:17.  If you decide to brew it as espresso, we would recommend using a higher water temperature (e.g., 203-205F) if your machine allows and starting with a 1:3 ratio (e.g., 18 grams of coffee to 54 grams of coffee in the cup), but experimenting with longer and shorter ratios until you find the balance of flavors you prefer.  

As a medium-dark roast, this coffee is versatile and is great brewed as filter/drip, immersion, cold brew, and espresso.  We recommend starting with a water temperature of 198-201F depending on the brew method as darker roasts are more prone to over extraction.  If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used. For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences.  Common ratios are 1:15 to 1:17.  For espresso, we would recommend starting with a water temperature of 200-202F and a 1:2 ratio, but be open to experimenting with smaller and larger ratios to find the balance of flavors you prefer.

ABOUT THIS COFFEE

Producers: Elias and Shady Bayter

Country: Colombia

Continent: South America

Region: Tolima

Varietals: Red and Yellow Caturra

Process: Natural + EA Sugarcane Decaf

Altitude/elevation: 1450 MASL 

Green Coffee Certifications: None

Harvest Period: October to December 2025

Transparency

Want to learn more about this coffee and the producer who makes it possible?  Want to learn more about the prices we paid for this coffee?  We paid $8.48 per pound for the green coffee.  Our goal is to create more transparency about our purchasing decisions so that you can make as informed a buying decision as possible.  Click on the following link to learn more about this coffee and the producers who make it possible:  

https://coffeegreenbeans.com