FOREST BOX: MICROLOTS EDITION

FOREST BOX: MICROLOTS EDITION
Inside this box: 24kg of green coffee beans (12kg of each variety)
$478.00
Sale
PINK BORBON CREATION
VARIETY: 
Pink Borbon
PROCESS: 
Semi Washed
PROFILE: 
 Floral, green apple, green tea, tangerine, citric acid.
CEIBA HONEY
VARIETY: 
Caturra
PROCESS: 
Honey
PROFILE: 
 Raspberry, brown sugar, caramel, lemon, citric acid
Free shipping available in Canada & the U.S. 
$478.00
Sale
PINK BORBON CREATION
PRODUCER:
FARM: 
 Resinas
ALTITUDE:
1.800 m
REGION:
Huila
MUNICIPALITY:  
 Acevedo

HISTORY OF THE FARM

María Belén Díaz is the daughter of a coffee grower, and she has been connected to coffee her entire life. She has been producing specialty coffee for over 12 years. Additionally, she worked for several years as a coffee quality analyst in the department of Cauca, Colombia, where she developed cupping skills and acquired knowledge that led her to focus on coffee production. María Belén Díaz is one of the 96 women who are part of the Huila Condor Project and was one of the first women in the region to obtain a certification in coffee processing from The Forest Academy in 2024.

María produces coffee alongside her husband, Narciso Narváez, and their three sons. They arrived in the municipality of Acevedo as workers, and with hard work and savings, they acquired the "Resinas" farm, where they grow varieties such as Papayo, Caturra, Castillo, Borbón Rosado, and Gesha. They dream of having their coffee recognized internationally

PROCESS DESCRIPTION

The process of the Pink Borbon Creation coffee begins with the meticulous selection of ripe Pink Borbon cherries, ensuring exceptional quality. The beans undergo a 24-hour pre-fermentation in cherry, followed by a 36-hour anaerobic fermentation in bags, snug in mucilage blankets, which enhances their unique flavor profile. The drying process takes place on raised beds for 15 days, ensuring optimal moisture levels. This semi-washed process results in a vibrant and complex flavor profile with notes of citric acid, floral, green apple, green tea, and tangerine. Pink Borbon Creation coffee exemplifies the dedication and expertise in coffee processing, offering a distinctive and delightful coffee experience.
CEIBA HONEY
PRODUCER
FARM:
 Various farms
ALTITUDE:
1.800 m
REGION:
 Caldas
MUNICIPALITY:
 Manzanares

HISTORY OF THE FARM

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.

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FOREST BOX: RESERVE EDITION

FOREST BOX: RESERVE EDITION