JAVA EL EDEN

JAVA EL EDEN
JAVA EL EDEN
JAVA EL EDEN
JAVA EL EDEN
JAVA EL EDEN
JAVA EL EDEN
JAVA EL EDEN
JAVA EL EDEN
JAVA EL EDEN
    JAVA EL EDEN
    JAVA EL EDEN
    JAVA EL EDEN
    JAVA EL EDEN
    JAVA EL EDEN
    JAVA EL EDEN
    JAVA EL EDEN
    JAVA EL EDEN
    JAVA EL EDEN
    VARIETY:
    Java
    PROCESS: 
    Honey + Carbonic Maceration
    CATEGORY: 
     Reserve
    PROFILE:
    Floral, wine, citric acid, chocolate, jasmine
    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 Java el Edén begins with a meticulous selection of ripe cherries, ensuring only the finest quality fruit is processed. The cherries then undergo a 4-hour aerobic pre-fermentation, a step that activates natural enzymes and begins developing the coffee’s vibrant flavor profile.

    Following pre-fermentation, the cherries are placed in a bioreactor under shadowed conditions for 25 hours of carbonic maceration fermentation with CO2. This controlled environment enhances the coffee’s complexity, creating the foundation for its floral and wine-like characteristics. After this phase, the cherries are carefully depulped and undergo an additional 120 hours of natural honey fermentation. During this stage, the mucilage is left intact, allowing the coffee to absorb sugars and organic compounds that contribute to its unique flavor profile.

    The drying process involves 96 hours in mechanical dryers. This method ensures precise moisture removal, safeguarding the coffee's intricate attributes while maintaining consistency. The controlled mechanical drying phase also helps lock in the vibrant floral and citric notes that make this coffee stand out.

    Stabilization is achieved by carefully resting the coffee for 30 days in GainPro bags until it reaches a stable humidity level of 10.5%. This crucial stage allows the flavors to mature and harmonize, ensuring the coffee is perfectly balanced for consumption.

    THIS COFFEE IS STOCKED AT THESE WAREHOUSES:

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