SL28 EL VERGEL

SL28 EL VERGEL
SL28 EL VERGEL
SL28 EL VERGEL
SL28 EL VERGEL
SL28 EL VERGEL
SL28 EL VERGEL
SL28 EL VERGEL
SL28 EL VERGEL
SL28 EL VERGEL
    SL28 EL VERGEL
    SL28 EL VERGEL
    SL28 EL VERGEL
    SL28 EL VERGEL
    SL28 EL VERGEL
    SL28 EL VERGEL
    SL28 EL VERGEL
    SL28 EL VERGEL
    SL28 EL VERGEL
    VARIETY:
    SL28
    PROCESS: 
    Natural Anaerobic
    CATEGORY: 
     Reserve
    PROFILE:
    Caramel, cacao nibs, sugar cane, brown spice, almond, herb-like
    FARMER:
     Elias & Shady Bayter
    FARM:  
     El Vergel Estate
    REGION:
     Tolima
    MUNICIPALITY:  
     Fresno
    ALTITUDE: 
    1.460 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: 
    This coffee is crafted from carefully handpicked SL28 cherries grown at El Vergel Estate in Fresno, Tolima—a region renowned for its high-altitude terrain and ideal microclimate for cultivating specialty coffee. SL28, a varietal originally developed in Kenya, is celebrated for its vibrant acidity and complex, fruit-forward cup profile.

    The process begins with a 12-hour aerobic pre-fermentation in bags. This stage allows the cherries to breathe naturally, kickstarting enzymatic activity that enhances sweetness and boosts the development of ripe red fruit notes.

    Next, the cherries are sealed in hermetic plastic tanks for a 72-hour anaerobic natural fermentation. In this oxygen-free environment, microbial activity intensifies, deepening the coffee's complexity and structure. This stage is key to amplifying the varietal character of SL28, bringing out layers of blackberry, blackcurrant, and tropical fruit.

    Following fermentation, the cherries undergo mechanical drying in silos for 12 days. This controlled drying method ensures uniform dehydration, preserving the clarity of the flavor profile and protecting the integrity of the natural process.

    To ensure cup consistency and flavor integration, the beans are stabilized for 30 days in GrainPro bags, allowing the moisture to settle at 12%. This resting period enhances the coffee’s balance and polish, locking in its vibrant profile until it’s ready to roast.

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