VERGEL SUPREME

VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
VERGEL SUPREME
    VERGEL SUPREME
    VERGEL SUPREME
    VERGEL SUPREME
    VERGEL SUPREME
    VERGEL SUPREME
    VERGEL SUPREME
    VERGEL SUPREME
    VERGEL SUPREME
    VARIETY:
    Supremo
    PROCESS: 
    Natural
    CATEGORY: 
     Reserve
    PROFILE:
    Black Tea, brown spices, Cacao Nibs, Dark Chocolate, Citric Acid
    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 Vergel Supreme begins with the careful selection of Supremo coffee cherries, a variety celebrated for its remarkable size and depth of flavor. Handpicked at peak ripeness, the cherries undergo a 4-hour aerobic pre-fermentation on tarps. This initial step introduces oxygen into the process, enhancing the coffee’s inherent complexity and laying the foundation for its distinctive flavor profile.

    After pre-fermentation, the cherries are transferred to hermetic tanks placed under shade, where they undergo a 96-hour anaerobic fermentation. This oxygen-free environment allows the beans to ferment slowly and evenly, amplifying their natural sweetness and aroma. The process, carried out in a controlled setting, emphasizes the rich, spiced undertones and citric acidity that define Vergel Supreme, complemented by notes of black tea, cacao nibs, and dark chocolate.

    The cherries are then dried using a mechanical method over approximately seven days. This process includes intermittent pauses when the beans reach a humidity level of 22%, ensuring a slow and even reduction of moisture to the target level. Such precision in drying helps preserve the coffee’s intricate flavors while maintaining its natural integrity.

    To complete the process, the beans are stabilized for 30 days in GrainPro bags until they reach a final moisture content of 12%. This stabilization phase is crucial for flavor development, allowing the coffee’s rich notes of black tea, brown spices, and cacao to harmonize and mature, resulting in a balanced and luxurious cup.

    THIS COFFEE IS STOCKED AT THESE WAREHOUSES:

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