Coffee.

In 1995, the Bayter Family began their agricultural journey at El Vergel farm, focusing primarily on avocados. When avocado prices plummeted in 2006, they decided to diversify by introducing coffee varieties such as Catimore, Red, and Yellow Caturra. This shift marked the beginning of their coffee venture. By 2016, with expert advice from coffee specialist Miguel Jimenez, they planted specialty coffee varieties, aiming for excellence. In 2018, they innovated further by adopting natural coffee processing and experimenting with fermentation control. Their standout achievement is the Koji fermentation process, revolutionizing green coffee production. Leading the charge are Martha Montenegro and her partners Elias and Shady, who are not only crafting exceptional coffee but also fostering a community revolution at El Vergel Estate. Their goal is to blend technological innovation with coffee passion, enhancing the lives of everyone involved.