CITRIC FRESNO

CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
CITRIC FRESNO
    CITRIC FRESNO
    CITRIC FRESNO
    CITRIC FRESNO
    CITRIC FRESNO
    CITRIC FRESNO
    CITRIC FRESNO
    CITRIC FRESNO
    CITRIC FRESNO
    VARIETY:
    Caturra
    PROCESS: 
    Semi-Washed
    CATEGORY: 
     Innovation
    PROFILE:
    Peach, citric acid, lime, panela, green tea
    FARMER:
     Elias & Shady Bayter
    FARM:  
     El Vergel Estate
    REGION:
     Tolima
    MUNICIPALITY:  
     Fresno
    ALTITUDE: 
    1.450 MT
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    HISTORY: 
    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, 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: 
    This coffee process begins with the selection of the finest Caturra cherries, which are floated to ensure only the best are chosen. After depulping, we retain approximately 30% of the mucilage, classifying this as a semi-washed process. The coffee then undergoes a 60-hour fermentation in mucilage under anaerobic conditions in plastic cans, allowing it to develop its unique characteristics.

    Following fermentation, the beans are dried on raised beds for 25 days using a two-stage drying protocol. This method enhances the coffee’s brightness and emphasizes its vibrant citrus flavors. The result is a coffee with a distinctive sensory profile featuring notes of peach, citric acid, lime, panela, and green tea.

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