The journey of Guava Banana coffee begins with the careful selection of ripe Red and Yellow Caturra cherries, ensuring exceptional quality from the renowned El Vergel Estate in Fresno, Tolima, managed by farmers Elías and Shady Bayter. The beans undergo a 48 to 60-hour anaerobic fermentation, which enhances their unique flavor profile. Initially dried in the sun on raised beds in a "Marquesina" until they reach 30% moisture, the beans then move to mechanical drying in circular dryers at temperatures below 45°C until they achieve 18%-16% moisture. After a pre-stabilization stall to intensify flavors, 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. This meticulous natural anaerobic process results in a rich and complex flavor profile with notes of chocolate, plum, guava, red fruits, citric acid, and tangerine. Guava Banana coffee exemplifies the expertise and dedication in coffee processing, offering a distinctive and delightful coffee experience.
