Back in 1995, the Bayter family rolled up their sleeves and dove headfirst into the farming scene at El Vergel farm. Avocados were their main squeeze, but when avocado prices tanked in 2006, they knew it was time to switch things up. So, they added some coffee varieties to the mix (Catimor, Caturra Rojo, Amarilla) and boom! the coffee empire was born!

Fast forward to 2016, and with a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for some serious greatness. Then, in a stroke of genius, they embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab. And let's not forget their claim to fame: the Koji fermentation process – a game-changer in the green coffee game!

Now, for the dynamic trio behind the scenes: Martha Montenegro, along with her coffee-loving partners Elias and Shady. Together, they're not just brewing coffee; they're brewing up a whole community revolution! Their mission? To blend the magic of technology with a passion for coffee, and sprinkle some extra joy into the lives of everyone at El Vergel.

Our process begins with a special fermentation to extract unique flavors. Caffeine extraction involves circular vessels filled with a mix of water and ethyl acetate, reducing caffeine levels to 0.1%. The result is a smooth, flavorful, and highly enjoyable coffee.