Pink Bourbon Punch – Processing Profile
The journey of Pink Bourbon Punch begins with a 12-hour pre-fermentation in plastic tanks, allowing the freshly harvested cherries to initiate flavour development and amplify their natural fruit character. This is followed by a 24-hour anaerobic fermentation in sealed tanks, where the oxygen-free environment intensifies complexity, encouraging the formation of deeper, more layered flavours.
After fermentation, the coffee enters a two-stage drying process. First, the cherries are placed in a mechanical silo for 4 days, rapidly and evenly reducing moisture content. They are then sun-dried on raised beds for 20 days, a critical stage that slowly brings the beans to optimal moisture stability while preserving clarity and structure in the cup.
To complete the process, the coffee is rested for 30 days in GrainPro bags, allowing the flavours to stabilise and mature. This careful post-drying step ensures Pink Bourbon Punch delivers a vibrant and balanced sensory experience.
The resulting profile features juicy notes of apple, blackberry, blueberry, malic acidity, and ripe plum—a reflection of the unique Pink Bourbon variety and its meticulously controlled natural process.
El Vergel Estate is a family-run farm nestled in the lush foothills of Fresno, Tolima, Colombia. Managed by the Bayter family, this progressive estate has become one of the country’s leading producers of innovative and high-quality specialty coffees.
Originally established in 1995 as an avocado farm, El Vergel transitioned to coffee in the late 2000s after a major downturn in avocado prices. Led by Martha Bayter and her sons Elias and Shady, the family began cultivating traditional varieties like Red and Yellow Caturra, before moving boldly into exotic cultivars such as Gesha, Java, Pacamara, Red Bourbon, and Laurina.
Today, El Vergel is widely known for its cutting-edge fermentation techniques, including the introduction of Koji fermentation, a process inspired by Japanese methods to intensify complexity and sweetness in the cup. Their controlled fermentation protocols and hybrid drying approaches consistently yield coffees with exceptional clarity, structure, and depth.
Beyond their own farm, the Bayters also support a community of over 25 neighbouring producers, helping them transition to specialty production and access international markets, fostering sustainable growth across the region.
With each lot from El Vergel, you're tasting the result of innovation, precision, and a deep respect for coffee’s potential. From high-elevation terroir to experimental processing, their coffees express vibrant fruit, layered florals, and a silky elegance that continues to raise the bar for Colombian specialty coffee.
El Vergel Estate is a family-run farm nestled in the lush foothills of Fresno, Tolima, Colombia. Managed by the Bayter family, this progressive estate has become one of the country’s leading producers of innovative and high-quality specialty coffees.
Originally established in 1995 as an avocado farm, El Vergel transitioned to coffee in the late 2000s after a major downturn in avocado prices. Led by Martha Bayter and her sons Elias and Shady, the family began cultivating traditional varieties like Red and Yellow Caturra, before moving boldly into exotic cultivars such as Geisha, Java, Pacamara, Red Bourbon, and Laurina.
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Today, El Vergel is widely known for its cutting-edge fermentation techniques, including the introduction of Koji fermentation, a process inspired by Japanese methods to intensify complexity and sweetness in the cup. Their controlled fermentation protocols and hybrid drying approaches consistently yield coffees with exceptional clarity, structure, and depth.
Beyond their farm, the Bayters also support a community of over 25 neighbouring producers, helping them transition to specialty production and access international markets, fostering sustainable growth across the region.
With each lot from El Vergel, you're tasting the result of innovation, precision, and a deep respect for coffee’s potential. From high-elevation terroir to experimental processing, their coffees express vibrant fruit, layered florals, and a silky elegance that continues to raise the bar for Colombian specialty coffee.
