PINK HONEY

PINK HONEY
PINK HONEY
PINK HONEY
PINK HONEY
PINK HONEY
PINK HONEY
PINK HONEY
PINK HONEY
    PINK HONEY
    PINK HONEY
    PINK HONEY
    PINK HONEY
    PINK HONEY
    PINK HONEY
    PINK HONEY
    PINK HONEY
    VARIETY:
    Pink Borbon
    PROCESS: 
    Honey
    CATEGORY: 
     Microlots
    PROFILE:
    Blueberry, citric acid, hazelnut, tangerine, orange
    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, 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 Pink Honey begins with the meticulous selection of Pink Borbon coffee cherries. Each cherry is handpicked to ensure only the ripest and highest-quality fruits are used. The process kicks off with a 36-hour anaerobic pre-fermentation phase in GrainPro bags. This controlled environment enhances the coffee’s complexity, creating the foundation for its fruity and nutty flavor profile.

    Following pre-fermentation, the coffee undergoes a 120-hour fermentation phase in hermetic tanks placed under shade. This fermentation process, conducted at controlled humidity levels of 22-25%, allows the beans to develop their signature flavors, blending hazelnut notes with vibrant citrus and blueberry undertones. The extended fermentation period deepens the coffee’s richness while preserving its delicate floral and fruity characteristics.

    Drying is carried out using a mechanical drying method over 72 hours. This precise and consistent approach ensures the beans achieve the optimal moisture level, locking in their vibrant and nuanced flavors. Mechanical drying provides consistency and reliability, essential for preserving the coffee’s unique attributes during this crucial stage.

    To finalize the process, the coffee is stabilized for 30 days in GrainPro bags. This stabilization phase allows the flavors to fully develop and harmonize, ensuring a well-rounded and polished cup. By carefully controlling the environment during stabilization, the coffee’s quality is safeguarded, maintaining its integrity until it reaches the roaster’s hands.

    THIS COFFEE IS STOCKED AT THESE WAREHOUSES:

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