Dialed In: How to Best Brew El Vergel
The farm El Vergel, run by Elias & Shady Bayter, is beloved for its wild and experimental coffees. It rests on the rich soil of El Ruiz, an inactive volcano and is one of Tolima's oldest single-estate farms.
Elias & Shady Bayter’s father began the farm in 1995, initially growing avocados. They planted their first coffee trees in 2012, and by 2016 they had converted the entire farm to coffee.
The farm is now celebrated for producing exceptional coffees. With experimental fermentation and drying processes, the brothers develop vibrant coffees with progressive processing methods.
Boris Lee, the Head Roaster at Hatch Coffee, shared his go-to pour-over recipe for this coffee that helps bring out the light acidity and sweetness in the coffee.
What you need:
•V60 dripper
•Paper filter
•15g of coffee
•240g of water
What you do:
- 1. Grind the coffee slightly finer than you usually would for a pour-over.
- 2. Heat your water to 93 degrees Celsius.
- 3. Wet your filter.
- 4. Add 15g of coffee to the dripper.
- 5. Pour 40g of water, wait 20 seconds, and continually repeat until all the water is used. It should be six pours in 2:30 minutes.
Don't have a V60? If you're a subscriber to The Roasters Pack, don't forget - you can get free shipping by bundling with your on-going subscription! Be sure to use the code IMASUBSCRIBER at checkout.
