GENIUS BORBON

GENIUS BORBON
GENIUS BORBON
GENIUS BORBON
GENIUS BORBON
GENIUS BORBON
GENIUS BORBON
GENIUS BORBON
GENIUS BORBON
    GENIUS BORBON
    GENIUS BORBON
    GENIUS BORBON
    GENIUS BORBON
    GENIUS BORBON
    GENIUS BORBON
    GENIUS BORBON
    GENIUS BORBON
    VARIETY:
    Red Borbon
    PROCESS: 
    Natural + Mosto
    CATEGORY: 
     Innovation
    PROFILE:
    Dark chocolate, panela, strawberry, cream, tangerine, clove.
    FARMER:
     Elias & Shady Bayter
    FARM:  
     El Vergel Estate
    REGION:
     Tolima
    MUNICIPALITY:  
     Fresno
    ALTITUDE: 
    1.500 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: 
    Introducing the new “mosto processed” coffee, a delightful fusion of innovation and flavor. The coffee undergoes an extensive 84-hour fermentation in stainless steel tanks with lixiviates (from a Java fermented coffee), imparting an extra flavor kick. After the fermentation, it goes to a 35-day drying process, with intermittent exposure to the sun, creating a unique profile. Finally, it involves a mechanical drying station and to enhance the overall quality, it rests in grain pro storage for two months.

    What is lixiviates or mosto?

    Lixiviates or mosto are by-products generated during the coffee fermentation process. They are liquids containing a microbial population, including bacteria and yeasts. Utilizing lixiviates in the fermentation process helps to reduce time and enhances the coffee, contributing to highlighting and adding greater complexity to its flavors.

    How do we get lixiviates?

    Lixiviates are produced during the fermentation process of a coffee in cherry, in which coffee undergoes dehydration, resulting in the generation of a liquid by-product that has a higher concentration of certain microorganisms that have developed the flavors during the fermentation.

    How do we use lixiviates?

    The liquid is collected at the end of the fermentation process and stored in a refrigerator at 3 degrees for 24 hours. To use it in other fermentation processes, we just add more water and sugar so the mosto (lixiviates keep growing).

    THIS COFFEE IS STOCKED AT THESE WAREHOUSES:

    Spot
    • Annex
    • Dupuy
    • Green Room
    • Melbourne
    • MENA
    • NY
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    • UK
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