CONDOR COLOMBIA EA DECAF SINGLE ORIGIN - GREEN BEANS -
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CONDOR COLOMBIA EA DECAF SINGLE ORIGIN
Notes: Vanilla Ice Cream · Chocolate Wafer · Clove
Cup Profile:
This coffee is a decadent tribute to dessert lovers—think vanilla bean ice cream melting into a warm chocolate wafer. At first sip, you'll find yourself wrapped in the nostalgic sweetness of vanilla ice cream, frosted banana bread crust. As it cools, layers of clove, and a touch of tart raspberry add complexity and refinement to the cup.
Flavor Notes:
Vanilla ice cream, banana bread crust, key lime pie, clove, toffee.
Experience:
Hot, this coffee opens smooth and dessert-like—imagine a slice of banana bread topped with vanilla frosting and a scoop of vanilla bean ice cream. As the temperature drops, it turns a bit more mysterious: warming spices like clove, a hint of tartness, and rich chocolate syrup begin to peek through. At times, it conjures an ice cream sandwich or a drizzle of toffee over milky fudge.
Summary:
Comforting and classy, this cup balances creamy vanilla sweetness with refined spice and chocolate richness. It's the kind of coffee that feels like dessert—but never crosses into cloying. A layered, luxurious brew that stays composed from first pour to final sip.
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History:
It all started in 1995 when the Bayter family took the plunge into farming life at El Vergel Estate. Their first love? Avocados. But when the avocado market took a hit in 2006, they knew it was time to pivot. That’s when they planted their first coffee trees—Catimore, Red and Yellow Caturra—and unknowingly sowed the seeds of something extraordinary.
By 2016, with expert guidance from industry mentor Miguel Jimenez, the family leaned into specialty coffee, bringing in high-end varietals and setting their sights on quality. Just two years later, they doubled down on innovation, diving into natural processing and mastering fermentation control like seasoned alchemists. Their standout move? Developing the groundbreaking Koji fermentation technique—an innovation that’s turning heads across the coffee world.
Behind this wave of innovation are Martha Montenegro and her visionary sons, Elias and Shady. They're not just refining how coffee is made—they're building a movement that fuses agricultural heritage, cutting-edge tech, and a deep commitment to community. At El Vergel, coffee isn’t just a crop—it’s a catalyst for connection, creativity, and joy.
PROCESS HIGHLIGHT:
This decaf is anything but dull. Carefully managed fermentation to unlock distinct flavor notes. For caffeine removal, we use a closed-loop system where beans bathe in a natural mix of water and ethyl acetate (sourced from sugarcane), reducing caffeine content to just 0.1%. The result? A cup that’s clean, bright, and bursting with character.
Resting Recommendations:
Roast Level:
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