The Boo! roastery brings a coffee that we have been grinding our teeth to for a long time - Colombia El Vergel from the Java variety, processed using the Natural Carbonic Maceration method . In collaboration with Forest Green Coffee, the roaster has partnered with El Vergel Estate Farm, which is known worldwide for its approach to coffee processing. This lot of Java variety explodes in the cup with tropical flavours: pineapple, kiwi, passion fruit, all with a subtle floral hint of chamomile. Whether you prepare it on a filter or as an espresso, this omni roast bomb will get you going!
El Vergel Farm is located in Tolima, Fresno, Colombia and is run by the Bayter family - Elias, Shady and their mother Martha Montenegro. They originally grew avocados, but in 2006, due to market changes, they ventured into the world of coffee. Today, they are one of the most progressive producers in Colombia - not only because of their careful selection of varieties, but especially because of their emphasis on fermentation methods, technology and sustainability. Their journey is proof that passion, knowledge and the courage to experiment yield extraordinary results.
The processing of this coffee is a chapter in itself: Natural Carbonic Maceration begins with an injection of CO₂ at up to 6 bar, which creates an anaerobic environment and allows the microorganisms in the pulp to develop unusual flavour profiles. After 96 hours of fermentation, the coffee is dried on raised beds for 25 days, and then stabilized in GrainPro bags for another 45 days. The result is a coffee with intense fruitiness, yet clean and balanced - simply vibrant! And because Boo! roasts omni, you can enjoy it however you like - in a moka pot, on a filter or on an espresso machine.
- Altitude: 1450 m above sea level.