Guavabanana

$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.

Size:

12oz 1kg 5lb

Grind Size:

Whole Bean Drip Pourover/V60 French Press Espresso Cold Brew

Variant

Guavabanana

$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.

Brewing Recommendations

We enjoy as a pour-over at 1:17 ratio - water around 190°F. For a 340 gram cup:

20 grams of coffee, ground medium-coarse. Add 60 grams of water to bloom for 45 seconds. Up to 200 grams at 1:25. All the way to 340 grams at 1:50. ENJOY!

Roast & Shipping

We roast to order Monday through Thursday. Shipping is managed on Mondays and Fridays. This light roast should rest at least 10 days days. We think it's best after around three weeks.

Storage Guidance

Store in a cool, dry place away from light. Keep sealed between uses. Best enjoyed within 4–6 weeks of roast date.

Before you order

How fresh is Boxwood coffee?

Every bag is roasted to order at our Westfield, New Jersey roastery. We roast Monday through Thursday, and orders placed before 12pm ship the same day.

Which grind should I choose?

Our coffees ship in up to six grinds: Whole Bean, Drip, Pourover/V60, French Press, Espresso and Cold Brew. Pick the one that matches your brewer. If you own a grinder, choose Whole Bean — coffee stales fastest once it is ground.

How long does a 12oz bag last?

A 12oz bag holds roughly 340 g of coffee, which at a 1:16 ratio is about fifteen 12 oz cups. We recommend drinking it within four to six weeks of the roast date. Larger 1kg and 5lb sizes are available on most coffees.

Can I get Boxwood coffee on subscription?

Yes. We run three subscriptions — Staples for the everyday blends we pull on bar, Single Origin for seasonal lots at their peak, and Boxwood Labs for our experimental releases. You choose the size, the grind and the delivery frequency, and you can pause, skip or cancel from your account.