Colombia - El Vergel Sidra
Colombia - El Vergel Sidra
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- Light Roast
- Colombia, Tolima
- Sidra – Natural + Mosto Anaerobic
- 1450 Meters Above Sea Level
- Wild Rose, Sun-dried Mango, Peach – Tropical Blast
- 250g | 8.8oz
- Pourover, Espresso, Drip
Acidity ◉ ◉ ◉ ○ ○ Body ◉ ◉ ○ ○ ○
Sweetness ◉ ◉ ◉ ◉ ○ Aftertaste ◉ ◉ ◉ ○ ○
Please note: Pre-ground coffee beans can quickly lose their freshness, resulting in a notable decrease in aroma and flavor. For this reason, we do not offer a grinding service. We strongly encourage our customers to grind their coffee beans just before use for the best experience.
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Terminal 3 at Home
Brewing Recipes
V60 Style
Water Temperature → 92 °C
Grind Size → 1200 μm (Medium Coarse)
Dry Dose → 18.5g
Water Ratio → 1:16
Water → Third Wave Water - Classic Light Roast Profile
Brewing Strength → TDS 1.35
Pouring Method
Bloom - 0:00 - 35g
First Pour - 0:30 - 120g
Second Pour - 1:15 - 200g
Third Pour - 1:45 - 270g
Fourth Pour - 2:15 - 296g
Total Brewing Time → 2:30 min
Flat Bottom
Water Temperature → 92 °C
Grind Size → 1200 μm (Medium Coarse)
Dry Dose → 19g
Water Ratio → 1:16
Water → Third Wave Water - Classic Light Roast Profile
Brewing Strength → TDS 1.41
Pouring Method
Bloom - 0:00 - 45g
First Pour - 0:30 - 120g
Second Pour - 1:30 - 200g
Third Pour - 1:55 - 270g
Fourth Pour - 2:25 304g
Total Brewing Time → 2:40 min
About the bean
First Class is the premium product line at Terminal 3 Roasters, placed above Business Class. We are excited to feature this exceptional bean from El Vergel Estate in Colombia as part of our First Class collection.
This Sidra lot from El Vergel Estate isn’t new to the spotlight — in fact, the variety recently made waves as a finalist in the 2025 U.S. Barista Championship. But the story of this coffee starts long before the competition stage.
Nestled in the lush landscapes of Tolima, Colombia, El Vergel has been home to the Bayter family since 1995. What began as an avocado farm slowly evolved into something more. In 2016, the family turned their attention to specialty coffee — and they didn’t just join the scene; they helped reshape it.
The team at El Vergel is known for pushing boundaries in processing, and this release is no exception. For this particular Sidra release, they turned to a process as unconventional as it is meticulous: a 72-hour anaerobic fermentation using mosto — a lixiviate-rich liquid derived from a previous Java fermentation. This microbial cocktail supercharges the fermentation, lending the beans a complexity that’s anything but ordinary.
After fermentation, the coffee was carefully dried and then rested for 30 days to stabilize the flavors. The result is a layered, expressive cup that speaks to innovation — a bold take on Sidra that’s both experimental and elegant.