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Vertical Reserve - Manuel Gómez Cherry Ferment

An experimental process developed with producer Manuel Gómez, the Cherry Ferment brings forth bright red fruit flavors with a smooth, chocolate finish. 

12oz. bag - whole bean

$19.00
Vertical Reserve - Manuel Gómez Cherry Ferment
GUATEMALA, ANTIGUA |  1800 MASL  | BOURBON, CATURRA, CATUAI | WASHED

The Story

A proud partnership between Manuel Gómez, De la Gente, and Coffeebar.

Grown on the shaded slopes of Volcan Agua, this coffee is produced by Manuel Gómez and his family. Manuel is a long-serving member of the cooperative in San Miguel Escobar, where Coffeebar is heavily invested via our partnership with the Antigua- based importer De la Gente. Never satisfied with the norm, Manuel is always on the leading edge of innovation with regards to coffee production. A visit to his family home will reveal coffee drying on the central patio, often with his two youngest daughters playing in it, as well as the walls already stacked with coffee ready for export, and on the roof various drying beds covered with different experimental lots of his.

In 2020, Director of Coffee David Wilson and Manuel worked together on a series of experimental lots. These included anaerobic processing, layered fermentation, and this lot, the cherry ferment. The success of the cherry ferment last year (released as a Roastery Reserve) led us to contract a full lot of this coffee to release in our Vertical Reserve single origin line. 

Cherry ferment refers to the initial stages of fermentation happening in the fruit. Unlike a traditional natural process though, the coffee cherry is kept in bags for 48 hours, to promote a more intense fermentation, after which it is de-pulped and treated as a washed process coffee. 

 

Greg Buchheister - Founder & CEO

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