After more than a decade of meeting inspiring people around the world of coffee, in 2019 Sweven began. This journey reflects the founders' vision and perception for execution of quality and service, excellence and dedication to craft. A craft of roasting and sharing the finest and most dynamic coffees they could possibly source. Building concrete relationships, sharing special moments, it’s the dream come true and a dream they simply called Sweven.
Today, Sweven offer some of the most exciting coffees available, from very experimental lots to microlots.
El Vergel, Tolima, Colombia – Koji Pink Bourbon
“Here’s to another special Koji Oryzae lot from our dear friends Elias and Shady Bayter, but this time with exotic cultivar Pink Bourbon”.
El Vergel is situated in the mountainous department of Tolima, El Vergel sits atop the inactive volcano on the Piedra Grand Trail – benefitting from a unique microclimate and localised volcanic terroir.The farm is managed by the Bayter brothers, Shady and Elias, and their mother, Marta. The brothers have been farming since their childhood, following their parent’s footsteps, who started growing avocados and conventional coffee back in 1995. Since then, El Vergel became known as one the largest producers in their region, leading them to provide economic growth to hundreds who worked with the farm. El Vergel Estate has been producing a variety of coffees and experimenting with new and innovative processing techniques based on the coffee’s density, genetics, and other characteristics.
Dragonfruit / Watermelon / Rose Hips / Sweet / Floral & Herbal Finish / Tropical
After the huge popularity of our first Koji Bourbon lot release from earlier this year – we returned to our friends from El Vergel and instantly placed an order for a new one, but this time we experimented with using one of our all time favourite cultivars – Pink Bourbon. The results are unreal – try it for yourself and you won’t regret!
This is a brand new and unique experimental Koji process used a special yeast called A. Oryzae to trigger different chemical reactions during the fermentation, enhancing the Amino Acids, a big factor in the Maillard reaction during roasting. The result is a balanced cup of coffee with a syrupy body, sparkling acidity and an overall round sweetness.