Since 2024 we’ve been exhilarated to work with Elias & Shady Bayter, who lead the El Vergel team in producing wonderful micro lot coffees with an eye to experimental, sometimes adventurous processing. This Emerald Micro Lots offering—fermented in two stages, once anaerobically and then co-fermented with watermelon—is so fruity, we called it Candy Blast. 

The Bayters—former avocado farmers who switched to coffee more than a decade ago—are committed to continuous research and experimentation in their processes, which have resulted in quality benefits year after year. This particular coffee is planted among shady guamo and yarumo trees, and starts with a 48-hour full cherry anaerobic fermentation. After depulping, the beans, still in mucilage, are co-fermented with yeast and watermelon for five days, followed by pre-drying on patios and mechanical drying in static silos. The coffee is rested for 30 days to further develop flavor.