CITRIC MOOD

CITRIC MOOD
CITRIC MOOD
CITRIC MOOD
CITRIC MOOD
CITRIC MOOD
CITRIC MOOD
CITRIC MOOD
    CITRIC MOOD
    CITRIC MOOD
    CITRIC MOOD
    CITRIC MOOD
    CITRIC MOOD
    CITRIC MOOD
    CITRIC MOOD
    VARIETY:
    Caturra + Colombia
    PROCESS: 
    Honey + Citrus Fruits + Lactobacillus
    CATEGORY: 
     Innovation
    PROFILE:
    Guava, Melon, Tropical Fruits, Red Berry Yogurt & Sugar Cane
    FARMER:
     Producers from Tolima - Huila - Caldas
    FARM:  
     Processed at El Vergel Estate
    REGION:
     Huila - Tolima - Caldas
    MUNICIPALITY:  
     Various municipalities
    ALTITUDE: 
    1.750 m
    Request Your Green Coffee Samples
    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 part of our Experimental Lab Project.

    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.

    Last year, we launched our new processing facility and drying patio with the goal of sourcing and processing coffee from the region in order to positively impact a greater number of producers in southern Caldas and northern Tolima.

    We believe in the power of coffee as a tool to change people's lives.
    PROCESS DESCRIPTION: 
    The process begins with the careful selection of Caturra and Colombia cherries, blended to create an expressive and balanced base profile. The coffee undergoes an anaerobic honey fermentation enriched with citrus fruits and lactobacillus cultures. Fermentation takes place for 48 to 72 hours in stainless steel bioreactors, where controlled anaerobic conditions allow precise management of fermentation dynamics. The citrus elements enhance brightness and aromatic intensity, while lactobacillus contributes clarity and balanced sweetness. The coffee is then dried on patios for 3 to 6 days and transferred to mechanical silos for 2 to 5 additional days to complete drying under controlled conditions. A 20-day stabilization period in plastic bags lined with fique allows internal moisture to equalize and flavors to integrate fully. In the cup, it expresses a vibrant and aromatic profile with notes of citrus, orange, caramel, and lime, delivering a bright yet structured finish.

    THIS COFFEE IS STOCKED AT THESE WAREHOUSES:

    Spot
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    • Dupuy
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    • UK
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