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Guavabanana
Guavabanana

Guavabanana

Sale price$30.00

The name has nothing to do with bananas. American visitors to El Vergel kept tripping over "guanábana," the Spanish word for soursop, and the Bayter brothers liked the mispronunciation enough to keep it. The lot sits next to the washing station, planted among the farm's guava trees. This Red and Yellow Caturra spends 48 to 60 hours in anaerobic fermentation, dries on raised beds, then finishes in mechanical dryers. It rests 45 days in sealed bags before shipping.

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Guavabanana
Guavabanana Sale price$30.00

GUAVA, PLUM, BANANA

Origin
Colombia
Region
Tolima
Elevation
1350 MASL
Variety
Red & Yellow Caturra
Process
Anaerobic Natural
Roast Profile
Light

Sourcing with Integrity

About the Farm: El Vergel Estate

Guavabanana comes from El Vergel Estate in Fresno, Tolima, one of the oldest single-estate coffee farms in the region. The Bayter family planted avocados here in 1995, until a crop disease in the mid-2000s collapsed prices and forced a reinvention. Around 2009, Martha Bayter began teaching herself coffee, pulping and fermentation as she went.

What began as survival became an obsession. Her sons, Elias and Shady Bayter, pushed it somewhere few Colombian farms have gone, treating processing as an open experiment and controlling fermentation the way a winemaker would. The estate now grows more than 28 varieties across small plots, and the brothers were among the first in Colombia to develop koji fermentation for green coffee. El Vergel sits on the slopes of Nevado del Ruiz, an inactive volcano, where volcanic soil and elevation around 1,500 meters produce dense, deeply flavored cherries.

This Lot

Our Guavabanana is Red and Yellow Caturra processed as an anaerobic natural. The whole cherries ferment in sealed tanks for 48 to 60 hours, then dry slowly before resting to homogenize ahead of export. That labor is what gives the cup its signature: layered tropical fruit, ripe guava, and a sweetness like cane sugar over a rich, syrupy body.