My account
Product image

El Vergel - Colombia - The Giant


"A Juicy, vibrant cup reminiscent of a blueberry cheesecake. An extraordinary pacamara microlot from our favourite farm in Colombia."

This is by far the biggest bean we have set our eyes on, and by far the most layered Pacamara we have tasted. Being an anaerobic natural process (44 hours, relatively short and our preference) expect endless complexity and a unique experience in every cup.
The Giant stood out from all the other coffees we cupped it with. Not just visually - pacamara beans are huge - but also in the palate. This microlot amounts to 4,000kg and uses an anaerobic natural process. The beans are sorted by density and then fermented anaerobically in stainless steel tanks for 44 hours. They are then dried intermittently in the sun for a month and left to rest in GrainPro bags for optimal maturation. The result is this stunning pacamara which is as delicate as it is complex, with very fruity notes emboldened by more nutty and chocolate tones.



The farm is called El Vergel and the owner of this beautiful farm is Martha Montenegro.


Located in the heart of Tolima, a region in Colombia that is well known for high grade coffees.

Cupping Score

This coffee scores at 89 out of 100.


Finca El Vergel stands at approximately 1450m high elevation which leads to a high, refined sweetness in all there coffees.


A lovely and tasty pacamara.


24 hours of cherries soaked in water (floaters are then removed) followed by 44 hours anaerobic fermentation in stainless steel tanks Intermittent drying in the Sun for 30 days, concluding with 2 months storage in a Grain Pro bag for optimal maturation.

Impact & Community

Not only have they invested in their equipment and technology, the Bayters have also tried to help the community around them.

Alongside one of their buying partners, they’ve furnished the local school in Fresno, Tolima, which serves as a good example of the capability and scope of partnerships in the coffee industry. The Bayters also employ around 50 people in their estate, providing opportunities to the local community.


"To reduce water waste in washed coffees, the Bayter family has invested in a water treatment plant that allows them to reuse most of the water."

Back in the 90s, El Vergel Estate would sustain itself by growing and harvesting avocados, which proved to me quite harmful to the soil. Today, they are investing in efforts to regenerate the soil. The results thus far are quite significant and they’ve already witnessed a significant growth in native flora and fauna.