GUAVA BANANA DELUXE

GUAVA BANANA DELUXE
GUAVA BANANA DELUXE
GUAVA BANANA DELUXE
GUAVA BANANA DELUXE
GUAVA BANANA DELUXE
GUAVA BANANA DELUXE
GUAVA BANANA DELUXE
GUAVA BANANA DELUXE
    GUAVA BANANA DELUXE
    GUAVA BANANA DELUXE
    GUAVA BANANA DELUXE
    GUAVA BANANA DELUXE
    GUAVA BANANA DELUXE
    GUAVA BANANA DELUXE
    GUAVA BANANA DELUXE
    GUAVA BANANA DELUXE
    VARIETY:
    Red & Yellow Caturra
    PROCESS: 
    Natural
    CATEGORY: 
     Reserve
    PROFILE:
    Caramel, Banana, Peach, Tropical Fruits, Strawberry & Guava.
    FARMER:
     Elias & Shady Bayter
    FARM:  
     El Vergel Estate
    REGION:
     Tolima
    MUNICIPALITY:  
     Fresno
    ALTITUDE: 
    1.400 MT
    Request Your Green Coffee Samples
    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 Guava Banana Deluxe begins with the meticulous selection of ripe Red and Yellow Caturra coffee cherries, cultivated inour farm, El Vergel Estate, where rich soils and climates create ideal growing conditions. Once harvested at peak ripeness, the cherries undergo a 36-hour aerobic pre-fermentation on tarps. After pre-fermentation, the cherries continue with a 96-hour natural anaerobic fermentation in tarps, where controlled oxygen-free conditions intensify the coffee’s fruity sweetness and complexity. This process highlights the distinctive character of Caturra, enhancing layers of flavor.

    The coffee is then carefully dried in mechanical dryers for 120 hours, ensuring precise moisture control and consistency. To complete the process, the beans are stabilized for 30 days in GrainPro bags, allowing the flavors to harmonize and fully mature before export.

    THIS COFFEE IS STOCKED AT THESE WAREHOUSES:

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