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These coffees are grown by farmers in Tolima, Huila, and Caldas, with cherries selected by harvest season and processed at El Vergel Estate.
The team’s agricultural roots date back to 1995, with coffee cultivation beginning at El Vergel in 2010 and the first varietals harvested in 2015. After facing market challenges in 2017, Martha, Shady, and Elias began focusing on innovative processing and stronger connections between producers and roasters. This vision led to the founding of Forest Coffee in 2019, which now works with 250 coffee-growing families across Colombia, emphasizing transparency, sustainability, and fair pricing.
This blend of Caturra and Colombia varieties undergoes a carefully managed process, beginning with a 48-hour anaerobic pre-fermentation. After depulping, the beans are co-fermented with yeast and watermelon for five days to enhance sweetness and complexity. They are then sun pre-dried, mechanically dried in static silos, and rested for 30 days to stabilize and refine the final flavor profile.