YELLOW SUNSET DECAF

YELLOW SUNSET DECAF
YELLOW SUNSET DECAF
YELLOW SUNSET DECAF
YELLOW SUNSET DECAF
YELLOW SUNSET DECAF
YELLOW SUNSET DECAF
YELLOW SUNSET DECAF
    YELLOW SUNSET DECAF
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    YELLOW SUNSET DECAF
    YELLOW SUNSET DECAF
    YELLOW SUNSET DECAF
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    YELLOW SUNSET DECAF
    VARIETY:
    Caturra
    PROCESS: 
    Honey + Passion Fruit | EA Sugarcane Decaf
    CATEGORY: 
     Innovation
    PROFILE:
     Passion fruit, citric acid, tangerine, dark chocolate
    FARMER:
     Producers from Tolima - Huila - Caldas
    FARM:  
     Various Farms
    REGION:
     Processed at El Vergel Estate
    MUNICIPALITY:  
     Various municipalities
    ALTITUDE: 
    1.750 m
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    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: 
    This innovative coffee process starts with a 120-hour anaerobic fermentation in cherry with yeast & passion fruit flavors. After fermentation, the beans are dried in mechanical silos for 144 hours to ensure optimal moisture content. They then undergo a 30-day stabilization period in GrainPro bags to achieve consistency and preserve their unique flavor profile. The result is a coffee with distinctive notes of passion fruit, citric acid, tangerine & dark chocolate.

    Sugarcane Decaffeination (EA)

    Sugarcane decaffeination uses ethyl acetate (EA), a naturally occurring compound derived from sugar cane crops in the Valle del Cauca region of Colombia, to remove caffeine from coffee beans. The process is straightforward: coffee beans are first moistened with water, and EA is circulated through them. EA bonds with the caffeine, extracting it while preserving most of the flavor compounds. Once the desired level of decaffeination is reached, the beans are steamed to remove any remaining EA residue, ensuring the coffee retains its rich flavor without the caffeine.

    THIS COFFEE IS STOCKED AT THESE WAREHOUSES:

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