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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.
The Tropical Splash process begins with carefully selected Pink Bourbon cherries that undergo a 144-hour anaerobic fermentation with yeast and coconut. This extended fermentation helps develop the coffee’s vibrant tropical character.
After fermentation, the coffee is dried for 30 days with lemon peel using a combination of sun and mechanical drying. This step gently enhances the coffee with bright citrus notes while ensuring an even, consistent drying process.
The coffee is then rested for 45 days in GrainPro bags before milling, allowing the flavors to stabilize. The result is a lively and distinctive cup with notes of citrus, coconut, lemonade, tropical fruit, and a smooth, creamy finish.
