PACAMARA THE GIANT

PACAMARA THE GIANT
PACAMARA THE GIANT
PACAMARA THE GIANT
PACAMARA THE GIANT
PACAMARA THE GIANT
PACAMARA THE GIANT
PACAMARA THE GIANT
PACAMARA THE GIANT
    PACAMARA THE GIANT
    PACAMARA THE GIANT
    PACAMARA THE GIANT
    PACAMARA THE GIANT
    PACAMARA THE GIANT
    PACAMARA THE GIANT
    PACAMARA THE GIANT
    PACAMARA THE GIANT
    VARIETY:
    Pacamara
    PROCESS: 
    Natural
    CATEGORY: 
     Reserve
    PROFILE:
    Milk Chocolate, caramel, honey, coffee blossom, citric acid, dried fruit
    FARMER:
     Elias & Shady Bayter
    FARM:  
     El Vergel Estate
    REGION:
     Tolima
    MUNICIPALITY:  
     Fresno
    ALTITUDE: 
    1.450 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 this coffee begins with the careful selection of Pacamara cherries, a special variety known for its large bean size and complex cup profile. Harvested at peak ripeness, the cherries are immediately placed in hermetic tanks for a 72-hour anaerobic fermentation. This oxygen-free environment enhances the coffee’s natural sweetness while intensifying its rich chocolate and caramel notes.

    After fermentation, the cherries are meticulously dried on raised beds for 20 days. This slow and controlled drying process ensures even dehydration, preserving the integrity of the beans while developing deep cacao nib and cherry undertones. The raised bed method allows for optimal airflow, preventing over-fermentation and highlighting the variety’s signature citric acidity.

    To perfect its profile, this coffee undergoes a 30-day stabilization period in GrainPro bags. This crucial phase allows the flavors to harmonize and mature, resulting in a well-structured and balanced cup. The controlled storage environment ensures peak quality, locking in the coffee’s bold yet refined character.

    THIS COFFEE IS STOCKED AT THESE WAREHOUSES:

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    • Dupuy
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    • UK
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