BLACK CONDOR
BLACK CONDOR - Forest Coffee

BLACK CONDOR

Sweet profile with red and purple fruits, combined with a soft citrus and chocolate notes.
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INFORMATION

PROCESS

HISTORY

ORIGIN

Origin

Tolima 
VARIETY

Variety

Blend 
ALTITUDE

Altitude

 1.650 - 1.950 MT 

 Washed 

 The process for this project consists of a short fermentation of 24 hours in mucilage on each of the producers involved and then washing the coffee to be taken to a drying patio where all the coffee is dried together and also homogenized to have a more consistent profile. Afterward, the coffee is stabilized for 15 to 25 days before being milled.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Emmanuel Enciso 

Roma 
This coffee project is centered in the village of Gaitania where Emmanuel is a coffee grower raised by coffee grower parents, who taught him everything about coffee. In 2006 he had the opportunity to learn much more about processes, quality, and varieties; managing to focus his farm and several producers in the zone on producing specialty coffees, but he had a problem in common with the other coffee growers, they did not have the capacity to produce large quantities, because they did not have a central processing center for quality processes. That is why in 2016 he began with his family to create a coffee processing center that became a strategic bridge between more than 15 villages in Gaitania and processing the coffees of coffee growers throughout the area. That’s how the Black Condor Project began to build and develop the drying stations to receive the coffee and process all together to ensure 2 things: quality and consistency. Paying always 30% above the market to the producers, Forest is working with 30-45 independent producers to make this Black Condor project sustainable and unique in the Tolima region.  
8X2A3847

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