El Vergel farm
Martha and her two sons, Elias & Shady started to work with experimental coffee in a way that they could create and pass through the technology that would help to improve the quality of life of the families that work together with them in their project El Vergel. El Vergel farm itself is located in the beautiful departamente of Tolima spanning across the Andean mountains in Colombia.
Colombia is filled with diverse landscapes, from rainforests to mountaintops, two coastlines, and much more. Apart from that it boasts 11 different altitudes, each containing a unique flavour palate that is unrivalled anywhere else in the world.
Tolima region is located in central-west Colombia. The word ‘Tolima’ comes from the local indigenous language and means a “river of snow or cloud”. The region sits on the Cordillera Central, in the middle of the three mountain ranges that provide a range of microclimates well-suited to high quality coffee production. Coffee is the leading agricultural activity in the region, followed by beans and cattle.
Local soils are some of the most nutrient-rich for planting coffee trees, offering some exotic flavours which are quite unique to the region. Tolima's farmers have made the switch from primarily working large yield crops to dealing with micro lots that require more care and dedication. This led to more focus on nurturing the coffee and emphasising quality over quantity. The extra care is evident as we are allowed to taste some incredible coffees in recent years.
El vergel is the flagship coffee of the farm. ‘’We have been producing this coffee for over a decade now and have been able to create a mix between the traditional processing and a modern touch with our special fermentations to develop those fruit flavours on the cup.’’ says Elias and Shady.
Coffee firstly goes through grading channels to remove floaters. Fermentation tanks can be used as well within the farms which don’t have the channels. Depulping then follows, removing the cherry skin along with all the pulp. Once The fermentation gets done, the beans get washed once again and then proceed to drying tables for 15-25 days depending on actual weather.