What makes Elias & Shady Bayter truly unique is their fearless approach to innovation—introducing techniques like thermal shock and fruit co-fermentation rarely seen in Colombian coffee. At their farm El Vergel, they treat coffee like a science, meticulously controlling every variable to craft bold, expressive profiles. Beyond quality, they’ve built systems to support surrounding farmers, sharing infrastructure and knowledge to lift the entire region. Their work bridges cutting-edge experimentation with a deep commitment to community.

They are also deeply engaged in data-driven farming, employing software to track every step from plant to export. This transparency fuels traceability and opens doors for continuous improvement—a key pillar in their philosophy.

Washed anaerobic coffee combines the clarity of washed processing with the intensity of anaerobic fermentation. After harvesting, the coffee cherries are depulped to remove the outer skin, and the mucilage-covered beans are placed in sealed, oxygen-free fermentation tanks. In this low-oxygen environment, fermentation slows down and becomes more controlled, allowing specific microorganisms to enhance acidity and develop refined, layered flavors. Once fermentation is complete, the beans are thoroughly washed to remove any remaining mucilage, then dried. The result is a clean, structured cup with pronounced acidity, elegant floral notes, and a vibrant complexity that balances clarity with depth.