CANDY BLAST

Weight
  • 12kg
  • 24kg
$382.00
Sale Sold out
VARIETY: 
Caturra + Colombia
PROCESS: 
Honey + Watermelon
ALTITUDE: 
1.750 m
PRODUCER:
Producers from Tolima - Huila - Caldas
REGION:
Huila - Tolima - Caldas
MUNICIPALITY:  
Various municipalities
FARM:  
Processed at El Vergel Estate
PROFILE: 
Mint, Watermelon, Candy, Citric Acid, Bubblegum, Raspberry
Free shipping in Canada & the U.S. | We ship worldwide
$382.00
Sale Sold out
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, 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 blend of Caturra and Colombia varieties begins with a 48-hour pre-fermentation in plastic bags under anaerobic conditions, allowing complex flavors to form. After depulping, the beans, still in mucilage, are co-fermented with yeast & watermelon flavors for five days which imparts a refreshing sweetness. The beans are then pre-dried on sun-exposed patios, followed by mechanical drying in static silos. A 30-day stabilization period helps the flavors fully develop, delivering a balanced and distinctive profile.

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