A funky-sweet high-five from our old pals at El Vergel.

Guava Banana comes from El Vergel Estate in Fresno, Tolima, which is managed by farmers Elías and Shady Bayter. The variety is Red & Yellow Caturra, which is one of the flagship coffees produced at El Vergel. For the Guava Banana, the team hand-picks the ripest coffee cherries and takes them to the mill, where they are floated and sorted for quality and density. The cherries are then fermented anaerobically for 48 to 60 hours. The cherries are then rinsed and dried in the sun on raised beds in a "Marquesina" until they reach a moisture content of 30%, and then moved to mechanical drying in circular dryers at temperatures below 45°C until they achieve a moisture content of 16%. This pre-stabilization is done to intensify the coffee's flavors. The drying process is completed mechanically until optimal moisture is achieved. The beans are then stabilized for 45 days in GrainPro bags, ensuring consistency and quality. The result is a rich and complex coffee with notes of plum, guava, red fruits, tangerine, and dark chocolate candy.