About the Coffee Elias and Shady Bayter run El Vergel, a 400-hectare farm in the Tolima region of Colombia. The Bayter family has become well known in specialty coffee circles for pushing the limits of what processing can do, and El Vergel is where a lot of that experimentation happens. The farm sits at 1,550 meters, growing Yellow and Red Caturra varieties in conditions that suit both. This coffee is decaffeinated using the sugarcane ethyl acetate process, which is worth understanding because it's different from most decaf methods. Ethyl acetate derived from fermented sugarcane is used to gently strip caffeine from the green coffee before roasting. Because the solvent is naturally derived and has a low boiling point, it leaves more of the coffee's original character intact than older industrial methods. The coffee is also washed, meaning the fruit is removed before drying, which keeps the cup clean and straightforward. The Bayter family's reputation comes from their willingness to try things most farms won't, including unusual fermentations and processing approaches that have put El Vergel on the radar of roasters well beyond Colombia. This decaf is built on that same foundation, just without the caffeine. About 94 Celsius 94 Celsius was founded in Montreal in 2017 by Marc-Alexandre Emond-Boisjoly. His background is in biochemistry (B.Sc.) and pharmacology (M.Sc.), which shapes how the roastery operates. All roasting is done on a Probat P12 using high-precision thermal probes to map and repeat roast curves with consistency. The name refers to 94 degrees Celsius, widely considered the sweet spot for brewing filter coffee without burning off aromatics or under-extracting. Marc-Alexandre has built sourcing relationships with producers known for experimental processing, including Diego Samuel Bermúdez, Wilton Benitez, and Sebastian Ramirez. El Vergel fits that same profile. The focus is on traceable origins and coffees with distinct character, including co-fermented and otherwise unconventional lots that don't always show up at other roasters. "As the guy responsible for testing your coffee before you get it, sampling 94 Celcius beans was an absolute pleasure. Every cup was remarkably clear AND had depth of flavour to explore. I'm particularly excited for you to try "El Limonar", which has the potential to be another subscriber favourite." - Dean, Director of Coffee
