Josh’s Notes:
Love El Vergel coffees, and this one is no different! Well, it’s actually very different in that it’s a true Java varietal, which is more normally associated with “pedestrian” coffees. That being said, this coffee blows that expectation out of the water. I didn’t expect to love this coffee, but the immediate feeling of sipping on chocolate ice cream came to mind on my first cup. It’s so beautiful and smooth, with an apricot acidity that gives it that edge. A great option for those who aren’t in to the funkier coffees and like a more traditional profile.
Glitch’s Notes:
“A special Java has arrived from El Vergel Estate, located in Fresno, Tolima, Colombia, produced by Martha Montenegro.
Founded in 1995 by the Bayter family, El Vergel Estate originally began as an avocado farm. However, after a poor harvest in 2006, the farm shifted its focus to coffee production. Under Martha’s leadership, the team conducted extensive research on varieties and fermentation, introducing high-quality cultivars such as Geisha and Java. Today, El Vergel is recognized as one of Colombia’s most innovative producers, pioneering advanced processing techniques—including fermentations that use koji mold.
This particular lot underwent 8 hours of pre-fermentation, followed by 96 hours of controlled bio-reactor fermentation, and was then carefully dried under precisely monitored conditions. The beans were subsequently aged for 20 to 30 days, allowing the flavors to stabilize and deepen.
Grown at an altitude of 1,450 meters in nutrient-rich volcanic soil, this coffee offers a complex fruit profile reminiscent of apricot and raisin, balanced by a chocolate-like sweetness and a smooth texture.
A refined cup that beautifully unites bright acidity and silky body — a true reflection of El Vergel’s spirit of innovation and dedication.
Enjoy this exceptional expression of craftsmanship and passion.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s Notes:
Love El Vergel coffees, and this one is no different! Well, it’s actually very different in that it’s a true Java varietal, which is more normally associated with “pedestrian” coffees. That being said, this coffee blows that expectation out of the water. I didn’t expect to love this coffee, but the immediate feeling of sipping on chocolate ice cream came to mind on my first cup. It’s so beautiful and smooth, with an apricot acidity that gives it that edge. A great option for those who aren’t in to the funkier coffees and like a more traditional profile.
Glitch’s Notes:
“A special Java has arrived from El Vergel Estate, located in Fresno, Tolima, Colombia, produced by Martha Montenegro.
Founded in 1995 by the Bayter family, El Vergel Estate originally began as an avocado farm. However, after a poor harvest in 2006, the farm shifted its focus to coffee production. Under Martha’s leadership, the team conducted extensive research on varieties and fermentation, introducing high-quality cultivars such as Geisha and Java. Today, El Vergel is recognized as one of Colombia’s most innovative producers, pioneering advanced processing techniques—including fermentations that use koji mold.
This particular lot underwent 8 hours of pre-fermentation, followed by 96 hours of controlled bio-reactor fermentation, and was then carefully dried under precisely monitored conditions. The beans were subsequently aged for 20 to 30 days, allowing the flavors to stabilize and deepen.
Grown at an altitude of 1,450 meters in nutrient-rich volcanic soil, this coffee offers a complex fruit profile reminiscent of apricot and raisin, balanced by a chocolate-like sweetness and a smooth texture.
A refined cup that beautifully unites bright acidity and silky body — a true reflection of El Vergel’s spirit of innovation and dedication.
Enjoy this exceptional expression of craftsmanship and passion.”
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
