The result is a bright and complex cup, offering notes of passion fruit, coconut, citrus, and brown sugar, reflecting the boldness of an innovative process. This exceptional lot is an invitation to discover a coffee that is both vibrant, fruity, and deeply expressive.

Region : Colombie, Tolima, Huila, Caldas
Farm : Several producers
Variety: Castillo, Caturra, Colombia
Altitude : 1750M
Method: Honey
Notes: Passion fruit, Coconut, Brown sugar

For the second consecutive year, we are pleased to collaborate with the Bayter family and their El Vergel farm in Colombia, a project that embodies innovation and passion for coffee. Since 1995, the family has been cultivating exceptional coffees, and in 2010, they began to develop their production at El Vergel Estate, located in the Tolima region. Driven by the desire to enhance Colombian coffee and bring producers and roasters closer together, Martha, Shady, and Elias founded Forest Coffee in 2019, a network now bringing together 250 families and four major projects across the country. Their unique approach combines traditional know-how and innovative techniques to reveal the full potential of Colombian coffees.

This lot comes from several producers in the regions of Tolima, Huila, and Caldas. It benefits from an unprecedented process, the result of several years of experimentation: after a meticulous manual sorting to keep only the ripe cherries, they undergo 24 hours of pre-fermentation, followed by 24 hours of fermentation in cherry. Once depulped, the seeds are co-fermented anaerobically for 5 days with their mucilage, enriched with yeasts and passion fruit flavors, intensifying the profile of the traditional honey process. The coffee is then mechanically dried for 10 days, and stabilized for 5 days in plastic bags, ensuring uniformity of moisture and optimal preservation of aromas.