PINK BORBON CAKE

PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
PINK BORBON CAKE
    PINK BORBON CAKE
    PINK BORBON CAKE
    PINK BORBON CAKE
    PINK BORBON CAKE
    PINK BORBON CAKE
    PINK BORBON CAKE
    PINK BORBON CAKE
    VARIETY:
    Pink Borbon
    PROCESS: 
    Honey + Banana
    CATEGORY: 
     Innovation
    PROFILE:
    Banana, candy, cake, creamy & milk chocolate
    FARMER:
     Producers from Tolima - Huila - Caldas
    FARM:  
     Processed at El Vergel Estate
    REGION:
     Huila - Tolima - Caldas
    MUNICIPALITY:  
     Various municipalities
    ALTITUDE: 
    1.750 m
    Request Your Green Coffee Samples
    HISTORY: 
    These coffees are cultivated by Colombian coffee farmers from the regions of Tolima, Huila, and Caldas. Depending on the harvest season, cherries are sourced from these regions to ensure the freshest crops, then transported and processed at our farm, El Vergel Estate.

    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 Pink Borbon coffee cherries first undergo a 48-hour pre-fermentation in sealed plastic bags, allowing them to develop a distinct depth of flavor. After this, the cherries are depulped, and the beans, still covered in mucilage, are co-fermented with yeast & banana flavors. This unique step creates a creamy texture with subtle banana undertones. The beans are then fermented in this banana flavors mucilage mixture for five days, enhancing the coffee's complexity. Following fermentation, the beans are pre-dried on open patios under the sun and then mechanically dried in static silos for consistency. A 30-day stabilization period concludes the process, allowing the flavors to integrate and result in a well-rounded cup.

    THIS COFFEE IS STOCKED AT THESE WAREHOUSES:

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