CEIBA HONEY

CEIBA HONEY
CEIBA HONEY
CEIBA HONEY
CEIBA HONEY
CEIBA HONEY
CEIBA HONEY
CEIBA HONEY
CEIBA HONEY
CEIBA HONEY
CEIBA HONEY
CEIBA HONEY
CEIBA HONEY
CEIBA HONEY
CEIBA HONEY
CEIBA HONEY
CEIBA HONEY
CEIBA HONEY
CEIBA HONEY
CATEGORY 
 Microlots
VARIETY 
Caturra
PROCESS 
Honey
ALTITUDE 
1.800 MT
FARMER
 Reforest Project


FARM  
 Cherry from Reforest Project - Processed at El Vergel Estate
REGION
Caldas
MUNICIPALITY  
 Manzanares
PROFILE
Brown sugar, caramel, citric acid, lemon, raspberry
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HISTORY: 
At Forest Coffee, we’re committed to climate action and to empowering Colombian coffee communities. Our Reforest Project is a hands-on approach to countering the effects of climate change on coffee farming, promoting sustainability through tree-planting and building community resilience.

Facing Climate Challengs in Colombian Coffee

Colombia’s coffee-growing regions have endured severe droughts, leading to reduced production and compromised quality. With farmers facing rising costs and struggling to sustain their livelihoods, it’s clear that action is needed to protect the future of Colombian coffee.

The Reforest Project: Planting Seeds of Change

Our Reforest Project has the objective of planting 50,000 native trees throughout the northern Tolima and South of Caldas regions in Colombia. Starting with an initial 200 trees on the farms of 30 local coffee producers near El Vergel Estate, our farm located in Fresno, Tolima, we’re working to revitalize coffee landscapes and foster a healthier ecosystem. Through reforestation and sustainable farming practices, we’re building resilience to climate change while empowering coffee growers to adapt to evolving environmental conditions. This initiative offers a hopeful vision for the future of coffee in Colombia.

Join us in building a sustainable future for coffee in Colombia. Supporting the Reforest Project means directly preserving Colombia’s coffee heritage and strengthening coffee-growing communities. Together, we can make a lasting impact.
PROCESS DESCRIPTION: 
The journey of Ceiba Honey begins with the meticulous selection of caturra coffee cherries. Each cherry is handpicked to ensure only the ripest and highest-quality fruits are used. The process kicks off with a 36-hour anaerobic pre-fermentation phase in GrainPro bags. This controlled environment enhances the coffee’s complexity, creating the foundation for its fruity flavor profile.

Following pre-fermentation, the coffee undergoes a 120-hour fermentation phase in hermetic tanks placed under shade. This fermentation process, conducted at controlled humidity levels of 22-25%, allows the beans to develop their signature flavors, blending caramel notes with vibrant citrus and raspberry undertones. The extended fermentation period deepens the coffee’s richness while preserving its fruity characteristics.

Drying is carried out using a mechanical drying method over 72 hours. This precise and consistent approach ensures the beans achieve the optimal moisture level, locking in their vibrant and nuanced flavors. Mechanical drying provides consistency and reliability, essential for preserving the coffee’s unique attributes during this crucial stage.

To finalize the process, the coffee is stabilized for 30 days in GrainPro bags. This stabilization phase allows the flavors to fully develop and harmonize, ensuring a well-rounded and clean cup. By carefully controlling the environment during stabilization, the coffee’s quality is safeguarded, maintaining its integrity until it reaches the roaster’s hands.

AVAILABLE ON SPOT

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