For brothers Shady and Elias Bayter, family and farming have always been inseparable. Raised on El Vergel Estate—a lush farm on the slope of an inactive volcano in Colombia’s Tolima department—they watched their parents grow avocados until a crop disease and global price collapse forced a shift.

That shift came from their mother, Martha. With the avocado market in decline, she began planting coffee and learning everything she could. Over time, the family connected with innovators like Nelson Moya and varietal specialist Miguel Jimenez, shaping what El Vergel would become.

Today, Shady and Elias manage a thoroughly modern coffee operation, home to over 28 varietals and a deep commitment to processing innovation. Known across Colombia as leaders in quality and experimentation, the Bayter family continues to evolve—and this advanced-processed Ombligon lot is a clear result of that focus.

Process:

Picked at peak ripeness, whole cherries are hand-sorted and placed into sealed fermentation tanks for 4–5 days. Inside, they’re joined by a carefully designed mix of yeasts, pulped coffee concentrate, and dehydrated berries. Conditions are tightly monitored throughout for humidity and temperature. Once fermentation completes, the coffee is moved to raised beds for drying, where it rests until the ideal moisture content is reached.

In the Cup:

Despite its anaerobic and co-fermentation processing, this Ombligon lot is impressively clean. While it doesn’t lean washed-Ethiopian light, it’s among the most structured and layered co-ferments to come out of El Vergel.

The profile bursts with fruit—berries lead the way, joined by juicy tropicals like mango and a ripe, wine-like acidity. Underneath, there’s a round, dessert-like sweetness: blackberry jam, strawberry shortcake, even a hit of fruit punch. Bold, complex, and playful, it’s a co-ferment that invites you in—and keeps you sipping.

Tasting Notes: Blackberry Jam, Strawberry Shortcake, Mango, Fruit Punch

Producer - Shady & Elias Bayter

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.