This coffee brings together cherries from smallholder producers across three Colombian growing regions: Tolima, Huila, and Caldas. The cherries are sourced according to the harvest season, allowing Forest Coffee to select fresh, ripe fruit from each region before transporting it to El Vergel Estate for processing.

Forest Coffee is a Colombian specialty coffee company founded in 2019 by Martha, Shady, and Elias Bayter. Its roots are closely connected to El Vergel Estate, a family farm in Tolima that began cultivating coffee in 2010.

Forest works directly with coffee-growing communities across Colombia, helping producers connect with international roasters while developing innovative processing methods, education, and more transparent supply chains.

For this lot, ripe cherries were sourced from smallholder producers in Tolima, Huila, and Caldas, then transported to El Vergel Estate for processing.

After harvesting, the cherries are transported to El Vergel Estate in Tolima, where they are sorted, fermented, depulped, dried, and stabilized. El Vergel Estate serves as the central processing location for this multi-region lot.

The process begins with hand-sorting to select ripe cherries and remove leaves, stones, and other unwanted material. The cherries undergo a 24-hour pre-fermentation in bags, followed by another 24 hours of fermentation in whole cherry.

After depulping, the beans are anaerobically co-fermented with their mucilage, yeast, and passion fruit for five days. The coffee is then mechanically dried for 10 days and rested in GrainPro bags for five additional days to stabilize its moisture.

This extended honey process develops an intense tropical fruit character while maintaining sweetness, body, and structure.