Juicy Passionfruit [El Vergel]

 Juicy Passionfruit –  (Filter Roast)

Variety:
Castillo, Caturra, Colombia

Origin:
Huila · Tolima · Caldas, Colombia

Producer:
El Vergel Estate

Process:
Honey + passion fruit Co-ferment

Altitude:
Typical regional elevations of 1400–1800 MASL

About the Producer

This coffee is processed at El Vergel Estate, one of Colombia’s leading hubs for experimental and controlled fermentation. Working with carefully selected cherries sourced from Huila, Tolima, and Caldas, the team at El Vergel focuses on precision processing to highlight vibrant and expressive flavor profiles.

Known for their work in co-fermentation and modern processing techniques, El Vergel combines regional diversity with a highly controlled production environment. This approach allows for consistency, clarity, and the development of bold, fruit-driven coffees that stand out in the cup.

Processing

This coffee is produced using a co-fermented honey process with passion fruit.

After hand-sorting to select only ripe cherries, the coffee undergoes a 24-hour pre-fermentation, followed by 24 hours of fermentation in whole cherry. The coffee is then depulped and transferred into an anaerobic fermentation for 5 days, where it is co-fermented with passion fruit and selected yeast cultures.

This stage enhances tropical fruit intensity while retaining the natural sweetness of the honey process. The coffee is then mechanically dried over approximately 10 days for even moisture distribution, followed by 5 days of stabilization in GrainPro bags to preserve clarity and consistency.

In the Cup

Explosive, juicy, and intensely fruit-forward.

Notes of passionfruit, guava, and pomegranate, supported by a brown sugar sweetness. Bright acidity with a rounded body and a long, candy-like tropical finish.

Brew Guide (Hario V60 02)

Coffee ground: 16g
Coffee to water ratio: 1:17
Extraction time: ~2'30"
Water temperature: 94°C
Grinding mill & grinding level: C40: #20–22
Pouring speed: ~5 ml/s

Brewing Steps

① Bloom
Pour 50ml of water in a circular motion. Bloom for 40 seconds.

② Second Pour
At 1'15", pour in a circular motion until the total reaches 125ml.

③ Third Pour
At 1'30", continue pouring in a circular motion until the total reaches 200ml.

④ Final Pour
At 2'00", pour until the total reaches 272ml, then let it drip until finish.

Espresso Brew Guide

Dose: 20g
Yield: 40–45g
Ratio: 1:2 – 1:2.5
Extraction time: 25–30 seconds
Water temperature: 93–94°C

Dialing Notes:
Aim for a slightly longer ratio to highlight clarity and fruit expression. This coffee performs best when pushed toward a higher extraction, bringing out its tropical acidity and candy-like sweetness while maintaining balance.