History:
It all started in 1995 when the Bayter family took the plunge into farming life at El Vergel Estate. Their first love? Avocados. But when the avocado market took a hit in 2006, they knew it was time to pivot. That’s when they planted their first coffee trees—Catimore, Red and Yellow Caturra—and unknowingly sowed the seeds of something extraordinary.

By 2016, with expert guidance from industry mentor Miguel Jimenez, the family leaned into specialty coffee, bringing in high-end varietals and setting their sights on quality. Just two years later, they doubled down on innovation, diving into natural processing and mastering fermentation control like seasoned alchemists. Their standout move? Developing the groundbreaking Koji fermentation technique—an innovation that’s turning heads across the coffee world.

Behind this wave of innovation are Martha Montenegro and her visionary sons, Elias and Shady. They're not just refining how coffee is made—they're building a movement that fuses agricultural heritage, cutting-edge tech, and a deep commitment to community. At El Vergel, coffee isn’t just a crop—it’s a catalyst for connection, creativity, and joy.

PROCESS HIGHLIGHT:
This decaf is anything but dull. Carefully managed fermentation to unlock distinct flavor notes. For caffeine removal, we use a closed-loop system where beans bathe in a natural mix of water and ethyl acetate (sourced from sugarcane), reducing caffeine content to just 0.1%. The result? A cup that’s clean, bright, and bursting with character. 

Resting Recommendations:

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