Swiss Water proudly announces its first ever
co-fermented decaf offering, in partnership with the innovative team at El Vergel Estate.

Since 2024 we’ve been exhilarated to work with Elias & Shady Bayter, who lead the El Vergel team in producing wonderful micro lot coffees with an eye to experimental, sometimes adventurous processing. This Emerald Micro Lots offering—fermented in two stages, once anaerobically and then co-fermented with watermelon—is so fruity, we called it Candy Blast.  

The Bayters—former avocado farmers who switched to coffee more than a decade ago—are committed to continuous research and experimentation in their processes, which have resulted in quality benefits year after year. This particular coffee is planted among shady guamo  and yarumo trees, and starts with a 48-hour full cherry anaerobic fermentation. After depulping, the beans, still in mucilage, are co-fermented with yeast and watermelon for five days, followed by pre-drying on patios and mechanical drying in static silos. The coffee is rested for 30 days to further develop flavor.

El Vergel’s constant focus on innovation includes a diverse planting of varieties, continued farm improvements, modernized equipment, and a solar panel array to reduce their carbon footprint. Native shade trees surround the area, planted as part of the ReForest program started by the Bayter’s export partner, Forest Coffee. Forest Coffee also invests in the farmers themselves—providing family housing on the El Vergel estate, and contributing to vital infrastructure upgrades at the local school. Together with the Bayter’s commitments to sustainability and progress, this offering represents everything we want to celebrate in coffee.

Together with their partner (and mother) Martha Montenegro, Elias and Shady Bayter have taken the fruit-forward profile of Colombian coffees from this region to a truly elevated level. We’re thrilled to share it as a vivid Emerald Micro Lots offering: sweet, fruity, balanced, and distinctive.