FOREST BOX: RESERVE EDITION

FOREST BOX: RESERVE EDITION
Inside this box: 12kg of green coffee beans (6kg of each variety)
$552.00
Sale
TYPICA VERGEL
VARIETY: 
Typica (First Crop)
PROCESS: 
Honey
PROFILE: 
 Floral, coffee blossom, honey, milk chocolate, cacao nibs
PACAMARA THE GIANT
VARIETY: 
Pacamara
PROCESS: 
Natural
PROFILE: 
 Milk chocolate, caramel, honey, coffee blossom, citric acid, dried fruit
Free shipping available in Canada & the U.S. 
$552.00
Sale
TYPICA VERGEL
PRODUCER:
FARM: 
 El Vergel Estate
ALTITUDE:
1.450 m
REGION:
Tolima
MUNICIPALITY:  
 Fresno

HISTORY OF THE FARM

Our agricultural journey began in 1995, and in 2010 we started cultivating coffee at El Vergel Estate in Tolima. By 2015, we had successfully harvested our first varietals.

In 2017, after facing challenges in the local market, Martha, Shady, and Elias set out to find innovative ways to add value to their coffees and close the gap between producers and roasters.

Forest Coffee was founded in 2019 with a vision to unlock the true potential of Colombian coffee through innovation in processing, education, and sustainability. Our mission is to connect coffee growers directly with international markets, ensuring fair pricing and full transparency.

Today, in 2025, Forest Coffee has grown into a thriving network of 250 coffee-growing families, four major projects across Colombia, a dedicated team of 25+, and a global community of partners and roasters.

Our story is a testament to how innovation and community can transform the coffee industry for the better.

PROCESS DESCRIPTION

Typica Vergel is a standout lot from El Vergel Estate in Fresno, Tolima, Colombia—crafted with precision to showcase the elegance of the Typica variety through an innovative honey process.

After being handpicked at optimal ripeness, the coffee cherries undergo a 16-hour aerobic pre-fermentation, allowing initial flavor development to begin. Next, the cherries are partially depulped and sealed in hermetic plastic tanks for a 72-hour anaerobic fermentation, where temperature and oxygen levels are closely monitored to enhance the coffee’s sweetness and complexity.

Following fermentation, the coffee is dried in a mechanical silo for 3 days, a method that ensures consistent drying and precise moisture control. The beans are then stabilized for 30 days in GrainPro bags until they reach 12% moisture content—an essential step that allows the flavors to fully settle and intensify.

The result is a refined cup that highlights the floral and citrus characteristics of Typica, layered with delicate sweetness and a clean finish. Ideal for roasters seeking traceable, small-batch coffees with high sensory clarity and varietal expression.
PACAMARA THE GIANT
PRODUCER
FARM:
 El Vergel Estate
ALTITUDE:
1.450 m
REGION:
 Tolima
MUNICIPALITY:
 Fresno

HISTORY OF THE FARM

Our agricultural journey began in 1995, and in 2010 we started cultivating coffee at El Vergel Estate in Tolima. By 2015, we had successfully harvested our first varietals.

In 2017, after facing challenges in the local market, Martha, Shady, and Elias set out to find innovative ways to add value to their coffees and close the gap between producers and roasters.

Forest Coffee was founded in 2019 with a vision to unlock the true potential of Colombian coffee through innovation in processing, education, and sustainability. Our mission is to connect coffee growers directly with international markets, ensuring fair pricing and full transparency.

Today, in 2025, Forest Coffee has grown into a thriving network of 250 coffee-growing families, four major projects across Colombia, a dedicated team of 25+, and a global community of partners and roasters.

Our story is a testament to how innovation and community can transform the coffee industry for the better.

PROCESS DESCRIPTION

The journey of this coffee begins with the careful selection of Pacamara cherries, a special variety known for its large bean size and complex cup profile. Harvested at peak ripeness, the cherries are immediately placed in hermetic tanks for a 72-hour anaerobic fermentation. This oxygen-free environment enhances the coffee’s natural sweetness while intensifying its rich chocolate and caramel notes.

After fermentation, the cherries are meticulously dried on raised beds for 20 days. This slow and controlled drying process ensures even dehydration, preserving the integrity of the beans while developing deep cacao nib and cherry undertones. The raised bed method allows for optimal airflow, preventing over-fermentation and highlighting the variety’s signature citric acidity.

To perfect its profile, this coffee undergoes a 30-day stabilization period in GrainPro bags. This crucial phase allows the flavors to harmonize and mature, resulting in a well-structured and balanced cup. The controlled storage environment ensures peak quality, locking in the coffee’s bold yet refined character.

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FOREST BOX: MICROLOTS EDITION

FOREST BOX: MICROLOTS EDITION