El Vergel Estate – Banana Co‑Ferment

If you’re chasing truly expressive banana co‑ferment coffee, this release from El Vergel Estate is one of the most dialled‑in examples of modern co‑fermentation. The Bayter family’s experimental approach transforms Pink Bourbon into a creamy, dessert‑like cup with unmistakable banana character.

The Banana Co‑Ferment Process

48‑Hour Pre‑Fermentation Pink Bourbon cherries begin with a sealed 48‑hour pre‑fermentation, building deep sweetness and early complexity.

Banana + Yeast Co‑Ferment After depulping, the beans — still coated in mucilage — are co‑fermented with yeast and banana flavours. This is the core of the banana co‑ferment coffee profile: creamy texture, fruit esters, and subtle banana undertones.

Five‑Day Extended Fermentation The beans remain immersed in the banana‑mucilage mixture for five days, amplifying sweetness and layering in candy‑like aromatics.

Sun Pre‑Drying + Mechanical Drying Pre‑dried under the sun, then finished in static mechanical silos for consistency and stability.

30‑Day Stabilisation A final resting period allows the banana co‑ferment flavours to integrate fully, creating a smooth, rounded cup.

Expect a silky, fruit‑forward profile with playful banana character and a chocolatey finish — a standout example of what banana co‑ferment coffee can be.

Origin: Colombia

Farm: El Vergel Estate

Farmer: Producers from Tolima, Huila & Caldas

Varietal: Pink Borbon

Altitude: 1,750 MASL

Processing Method: Honey + Banana

Roast Level: Medium-Light (Omni-Roast)

To allow the complex anaerobic fermentation to truly shine, we recommend the following precision parameters:

Filter (V60 / Chemex / Batch Brew)

Dose: 20g

Yield: 300ml

Time: 3:15 minutes

Espresso

Dose: 22g

Yield: 45ml

Time: 29–33 seconds