Rainbow

Our Story

El Vergel Farm, Colombia

The story of El Vergel Farm began in 1995, when the Bayter family embarked on an agricultural journey, initially focusing on avocado cultivation. Their dedication soon made the farm one of the country’s most productive avocado producers. However, following a sharp decline in avocado prices in 2006 due to a crop disease, the family began exploring new opportunities.

Between 2009 and 2010, Martha Bayter introduced coffee cultivation as a way to diversify the farm’s production and reduce costs. Starting with varieties such as Catimor and red and yellow Caturra, the family gradually developed a deeper interest in coffee and began experimenting with pulping and fermentation techniques.

With the guidance of coffee enthusiast Nelson Moya, the Bayters explored new processing methods and invested in their knowledge of Colombian specialty coffee. In 2014–2015, the farm received Rainforest certification through the Colombian National Federation of Coffee Growers, marking an important milestone in its development.

In 2016, the family met Miguel Jiménez, an expert in coffee varieties and specialty coffee production, who helped them introduce varieties such as Geisha, Java, Pacamara, Red Bourbon, and Laurina. The first harvests of these varieties arrived in 2017, opening a new chapter in the farm’s history.

As the farm continued to evolve, 2018 brought further innovation with the introduction of natural, aerobic, and anaerobic processing methods, alongside the acquisition of silos for coffee storage. These developments laid the foundation for a more experimental approach to coffee production, with a strong focus on quality and consistency.

Today, the Bayter family continues to explore the science of fermentation, researching bacteria and yeasts while experimenting with new processing techniques to develop distinctive flavour profiles. With more than 28 coffee varieties cultivated across the farm, El Vergel has become known for its commitment to innovation and specialty coffee.

Among its most notable achievements is the development of its pioneering Koji fermentation process, an innovative approach that has opened new possibilities in coffee processing and helped redefine the way the farm approaches the development of green coffee.