Cherry Blossom

HISTORY:

These coffees are cultivated by Colombian coffee farmers from the regions of Tolima, Huila, and Caldas. Depending on the harvest season, cherries are sourced from these regions to ensure the freshest crops, then transported and processed at our farm, El Vergel Estate.

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 process begins with the careful handpicking of Colombia & Caturra coffee cherries, sourced from multiple coffee farms across diverse regions of Colombia, depending on the harvest season. Once selected, the cherries are transported to El Vergel Estate, where they undergo an additional hand-sorting and selection process to ensure optimal quality, uniform ripeness, and freshness. After sorting, the coffee enters a 48-hour anaerobic pre-fermentation in sealed plastic bags. This controlled environment activates enzymatic reactions within the cherries, laying the foundation for structured flavor development and enhanced sweetness.

Following pre-fermentation, the coffee moves into a co-fermentation stage with yeasts and red cherry flavors, intentionally designed to amplify its fruit-forward profile. The fermentation is further enriched with sugarcane, increasing the available sugar content and extending the fermentation to five days. This prolonged and carefully managed process contributes greater depth, complexity, and balanced sweetness in the final cup.

Once fermentation is complete, the coffee is pre-dried under direct sunlight on raised beds, allowing for gentle moisture reduction and flavor preservation. It is then transferred to static mechanical silos to complete the drying process under controlled conditions until ideal moisture levels are achieved. Finally, the beans rest during a 30-day stabilization period, allowing the flavors to fully harmonize and mature before the coffee is prepared for export.