Gesha Willow: Natural Process Green Coffee

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 17.000 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.

Buy this product and 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 Gesha Willow begins with the meticulous selection of Gesha coffee cherries, a legendary variety renowned for its unparalleled floral and delicate flavor profile. Handpicked at peak ripeness, the cherries undergo a 36-hour aerobic pre-fermentation on tarps. This stage allows oxygen to enhance the coffee’s natural complexity, laying the groundwork for its signature aromatic and fruity qualities.

Following pre-fermentation, the cherries are carefully transferred to hermetic tanks placed under shade for a 96-hour anaerobic fermentation. During this process, the controlled environment encourages a slow and precise fermentation, ensuring the cherries reach a pH of 3.9–4.0. This critical point naturally breaks down the mucilage, releasing the beans from the cherry while intensifying the coffee’s vibrant flavors and aroma.

Once fermentation is complete, the beans enter a carefully monitored drying phase. The cherries are mechanically dried for 72 hours with intervals to achieve a humidity level of 22%. Afterward, they rest for five days to stabilize before being sun-dried on raised beds for 16 hours, achieving the ideal moisture content. This hybrid drying approach preserves the coffee’s complexity and highlights its floral, caramel, and red fruit notes.

To ensure the coffee’s full potential, the beans are stabilized for 30 days in GrainPro bags. This essential step allows the flavors to harmonize and mature, resulting in a balanced and refined cup. The stabilization period protects the beans from external elements, preserving their quality until they reach the roaster.