COLOMBIA • BAYTER FAMILY
When it comes to processing, most coffees fall into the washed or natural categories. With the dividing line between the two being drying coffee cherries with the outer fruit intact or using de-pulpers, fermentation and water to get to the seed. For this newest offering from the Bayter Family, we have a unique Java variety that us processed both ways!
Ripe cherries start with a 48-hour skin-on soak in a stainless steel tank. According to Shady, this fosters the citrus flavours “of orange, lemon” and all those “tropical yellow fruit notes”. After cherries are removed, Shady then uses a second sealed fermentation to lock-in “lighter flavours”. In the final step, cherries dry in the sun for 12 days and then are stabilized in sealed bags.
El Edén is owned and operated by Marta and her two sons Shady and Elias. This Java is the ‘Lagoon Lot’, which is a unique area of the farm with 2000 plants that flourish due to the humidity and winds fostered by a large swampy bayou. According to Shady, the lagoon helps increase the level of solids in the mucilage layer, meaning high levels of perceived sugars and sweetness in the cup.
Tropical with Tangerine, Lychee & Guava Candy.
El Edén in the El Vergel Estate.
Semi-Washed Low-Oxygen Experimental.
Bayter Family & Forest Coffee.