Jairo L. Benavides · Finca El Vergel · Gigante, Huila
Behind this lot is a coffee grower who knows his land better than anyone. Jairo L. Benavides made every decision that turned this cherry into the cup in your hands — from harvest to drying. Finca El Vergel, in the heart of Huila, Colombia’s most recognized coffee-growing region.
The process that sets it apart
The cherry is picked at peak ripeness and goes directly into a 72-hour aerobic fermentation without pulping. The bean rests inside the fruit, absorbing the sugars and compounds from the mucilage under controlled conditions. This step is what defines the character and depth of the cup.
After fermentation, the coffee is pulped and moves to a second stage: 24 hours of tank fermentation that cleans and refines the profile. It finishes with a traditional wash that locks in the bean’s clarity before drying.
Drying takes place on African raised beds under greenhouse cover — controlled, even, protected — preserving all the aromatic complexity developed during fermentation.
The medium-high roast was designed to honor that process without sacrificing structure. The result: body, sweetness, and acidity in balance.
Specs
- Producer: Jairo L. Benavides
- Farm: El Vergel
- Region: Gigante, Huila, Colombia
- Variety: Colombia
- Process: 72h aerobic cherry fermentation + 24h tank + washed
- Drying: African raised beds under greenhouse
- Roast: Medium-high
- Grind: Medium-fine
- Lot: 001
This lot is limited and unrepeatable. When it’s gone, a new lot will arrive with a different profile — new aromas, a new story from the farm. If this cup wins you over, don’t wait too long.
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