August Explorer Series — Colombian Maceration

What we taste: Chantilly Cake, Strawberry Cream, Black Cherry, Roasted Almonds, Light Citrus

Finish: Smooth, syrupy, and beautifully rounded

Colombian Maceration highlights the creative processing and vibrant flavor El Vergel Estate has become known for. Grown at 1,750 meters, this Caturra undergoes a natural process combined with carbonic maceration, creating a coffee with deep fruit character, layered sweetness, and an exceptionally creamy texture.

During carbonic maceration, the freshly harvested coffee cherries are placed whole inside a sealed environment rich in carbon dioxide. This allows fermentation to develop within the intact fruit, slowly transforming its natural sugars and building more concentrated, expressive flavors. The cherries are then dried with the fruit still surrounding the seed, further intensifying the coffee’s sweetness, body, and fruit-forward profile.

The result is a lush, dessert-like cup reminiscent of Chantilly cake layered with strawberry cream and ripe black cherry. Roasted almond adds warmth and depth, while a touch of light citrus brings brightness and balance. The palate is silky, full, and remarkably creamy, carrying the coffee’s rich fruit and sweetness into a long, smooth finish.

• Region: Tolima - Colombia
  
• Varietal: Caturra
• Process: Natural, plus Carbonic Maceration
• Farm: El Vergel Estate
• Altitude: 1,750 meters