GUAVA BANANA Caturra Hybrid Natural
Imported from legendary coffee farmers, Shady & Elias Bader, a young brother duo serious about great coffee and developing new processing methods, like this hybrid of aerobic and anaerobic.
Tasting Profile
Banana
Watermelon
Guava
Strawberry
About
Region: Piedra Grande, Tolima
Farm: El Vergel
Producer: Elias & Shady Bader
Variety: Caturra
Processing: Aerobic and Anaerobic
When asked how a coffee ended up being called Guava Banana, Elias said there was a story about the mis-pronunciation of a South American fruit called Gaunábana. But he also told us about how different coffees invoke certain feelings and can often be visualised as colours, as well as flavours.
Situated beside the processing mill, the yellow and red caturra were planted in 2016 and 2018.
El Vergel Estate
Tolima, Colombia
1500 Meters
Tropical / Humid
About The Farm
Process
The beans undergo a 48 to 60-hour anaerobic fermentation, which enhances their unique flavour profile. Initially dried in the sun on raised beds until they reach 30% moisture, the beans then move to mechanical drying at temperatures below 45°C until they achieve 18% - 16% moisture.
The drying process is completed mechanically until optimal moisture is achieved. The beans are then stabilized for 45 days in GrainPro bags, ensuring consistency and quality.
Location
Much like the slopes of Panama, El Vergel Estate sits on an inactive volcano in the mountains of Tolima. Planted at the highest point of the estate which is around 1800masl, the soil and climate here provides excellent nutrition and conditions for Gesha to flourish.
The beautiful floral attributes and complexity that Gesha is famous for, tend to be most expressive when the coffee is grown at high
altitudes, these growing conditions extend the cherries maturation time, developing more sugars.
Producer Range
Top selling varieties by this legendary Colombian coffee producer
