Description
Back in 1995, the Bayter family decided to swap the city hustle for a little dirt-under-the-fingernails action, diving headfirst into the rich, rolling hills of El Vergel farm. Their first love? Avocados. Smooth, green, delicious. But by 2006, the avocado market hit a rough patch—and instead of crying over spoiled guac, they pivoted. Hard.
Enter: coffee.
They threw some wild cards into the soil—Catimore, Red and Yellow Caturra—and just like that, the seeds of a coffee revolution were planted. Fast forward to 2016: armed with wisdom from coffee sage Miguel Jimenez, they leveled up with specialty varieties, turning El Vergel into a rising star on the global coffee map.
But they didn’t stop there.
By 2018, they were channeling their inner mad scientists, experimenting with natural coffee processes and geeking out over fermentation control. Their pièce de résistance? The Koji fermentation process. Sounds fancy? It is. This trailblazing method took green coffee to a whole new galaxy.
And who’s stirring the pot (er, beans) behind the scenes?
Meet the dream team: Martha Montenegro and her two coffee comrades, Elias and Shady. This trio isn’t just crafting exceptional coffee—they’re crafting community, culture, and innovation in every cup. Their mission? Fuse tech, heart, and pure passion to make El Vergel Estate not just a farm, but a full-on flavor movement.
So, next time you sip a cup from El Vergel, remember: you're not just tasting coffee—you’re tasting legacy, risk, rebellion, and a whole lot of love.
Process
Farm
Description
Back in 1995, the Bayter family decided to swap the city hustle for a little dirt-under-the-fingernails action, diving headfirst into the rich, rolling hills of El Vergel farm. Their first love? Avocados. Smooth, green, delicious. But by 2006, the avocado market hit a rough patch—and instead of crying over spoiled guac, they pivoted. Hard.
Enter: coffee.
They threw some wild cards into the soil—Catimore, Red and Yellow Caturra—and just like that, the seeds of a coffee revolution were planted. Fast forward to 2016: armed with wisdom from coffee sage Miguel Jimenez, they leveled up with specialty varieties, turning El Vergel into a rising star on the global coffee map.
But they didn’t stop there.
By 2018, they were channeling their inner mad scientists, experimenting with natural coffee processes and geeking out over fermentation control. Their pièce de résistance? The Koji fermentation process. Sounds fancy? It is. This trailblazing method took green coffee to a whole new galaxy.
And who’s stirring the pot (er, beans) behind the scenes?
Meet the dream team: Martha Montenegro and her two coffee comrades, Elias and Shady. This trio isn’t just crafting exceptional coffee—they’re crafting community, culture, and innovation in every cup. Their mission? Fuse tech, heart, and pure passion to make El Vergel Estate not just a farm, but a full-on flavor movement.
So, next time you sip a cup from El Vergel, remember: you're not just tasting coffee—you’re tasting legacy, risk, rebellion, and a whole lot of love.
