Guava Banana

From the highlands of Fresno, Tolima, comes a wild, fruit-forward ride courtesy of the Bayter brothers at El Vergel Estate. Guava Banana starts with handpicked Red and Yellow Caturra cherries, fermented anaerobically for up to 60 hours to crank up the flavor. After a sun-soaked stint on raised beds and a slow, low-temp mechanical dry, the beans rest for 45 days to lock in their bold character.

The result? A juicy, tropical punch of guava and red fruit, rounded out with notes of chocolate, plum, and a pop of tangerine acidity. Bright, complex, and undeniably Colombian—this is fermentation done right.