Decaf Natural: Green Coffee Beans from Colombia

Weight

12kg
24kg

Quantity

$260.00

Sale Sold out

VARIETY:

Red & Yellow Caturra

PROCESS:

Natural + EA Sugarcane

ALTITUDE:
1.450 m

PRODUCER:

Elías & Shady Bayter

REGION:
Tolima

MUNICIPALITY:
Fresno

FARM:
El Vergel Estate

PROFILE:
Passion fruit, citric, cacao, coconut, tropical fruits, strawberry, honey, citric acid, and orange notes.

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$260.00

Sale Sold out

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 ripe Red and Yellow Caturra cherries, ensuring exceptional quality from the renowned El Vergel Estate in Fresno, Tolima, managed by farmers Elías and Shady Bayter. The beans undergo a 48 to 60-hour anaerobic fermentation, which enhances their unique flavor profile. Initially dried in the sun on raised beds in a "Marquesina" until they reach 30% moisture, the beans then move to mechanical drying in circular dryers at temperatures below 45°C until they achieve 18%-16% moisture. After a pre-stabilization stall to intensify flavors, the drying process is completed mechanically until optimal moisture is achieved. The beans are then stabilized for 45 days in GrainPro bags, ensuring consistency and quality. This meticulous natural anaerobic process results in a rich and complex flavor profile with notes of Passion fruit, citric, cacao, coconut, tropical fruits, strawberry, honey, citric acid, and orange.

Sugarcane Decaffeination (EA)

Sugarcane decaffeination uses ethyl acetate (EA), a naturally occurring compound derived from sugar cane crops in the Valle del Cauca region of Colombia, to remove caffeine from coffee beans. The process is straightforward: coffee beans are first moistened with water, and EA is circulated through them. EA bonds with the caffeine, extracting it while preserving most of the flavor compounds. Once the desired level of decaffeination is reached, the beans are steamed to remove any remaining EA residue, ensuring the coffee retains its rich flavor without the caffeine.