Banana Montana

200gr Whole Bean

• Origin: Fresno, Tolima, Colombia

• Varietal: Red and Yellow Caturra

• Altitude: 4,430 ft (1,350 meters)

• Process: Natural Anaerobic

• Notes: Chocolate, plum, banana, guava, citrus

Every coffee has a story. Some keep it quiet. Banana Montana leans into its roots. Grown on the sunlit slopes of Fresno, Tolima, and crafted with care at El Vergel Estate, this Red and Yellow Caturra lot is tropical, smooth, and full of quiet confidence.

But before coffee, there were avocados. In 1995, the Bayter family began farming avocados at El Vergel. A market crash in 2006 forced a shift, and coffee took center stage. What began as an adaptation became an obsession. By 2016, with guidance from fermentation expert Miguel Jimenez, the Bayters embraced specialty coffee with precision and creativity, developing their now-signature processing techniques.

Banana Montana begins with ripe cherries grown alongside guava trees, handpicked at peak maturity. After a 48 to 60-hour natural anaerobic fermentation, the coffee is gently dried in the sun under a protective canopy, then mechanically finished at low temperatures and rested for 45 days to deepen and round out the profile.

The cup is mellow and layered. Notes of cocoa, soft plum, and red fruits unfold slowly, balanced by a smooth citrus lift and a touch of guava brightness. A hint of banana bread warmth lingers at the edges, adding comfort without overpowering the cup.

Banana Montana is crafted for those who appreciate subtle complexity. A calm, tropical moment in your day, made possible by thoughtful farming and bold reinvention.