GOLDEN HOUR DECAF

GOLDEN HOUR DECAF
GOLDEN HOUR DECAF
GOLDEN HOUR DECAF
GOLDEN HOUR DECAF
GOLDEN HOUR DECAF
GOLDEN HOUR DECAF
GOLDEN HOUR DECAF
    GOLDEN HOUR DECAF
    GOLDEN HOUR DECAF
    GOLDEN HOUR DECAF
    GOLDEN HOUR DECAF
    GOLDEN HOUR DECAF
    GOLDEN HOUR DECAF
    GOLDEN HOUR DECAF
    VARIETY:
    Castillo, Caturra & Colombia
    PROCESS: 
    Honey + Strawberry | EA Sugarcane Decaf
    CATEGORY: 
     Innovation
    PROFILE:
    Tropical fruits, Candy Cane, Strawberry, Citric Acid.
    FARMER:
     Producers from Tolima - Huila - Caldas
    FARM:  
     Processed at El Vergel Estate
    REGION:
     Huila - Tolima - Caldas
    MUNICIPALITY:  
     Various municipalities in Tolima, Caldas, and Huila
    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.

    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 process starts with hand sorting to select only ripe cherries and remove impurities like leaves or stones. The cherries then undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of "in-cherry" fermentation. After depulping, the beans are anaerobically co-fermented for five days with their mucilage, combined with yeast and strawberry flavors; this enhances the honey process with a rich fruit profile.

    Finally, the coffee is mechanically dried for 10 days to ensure even moisture levels, then stabilized for five days in GrainPro bags. Following stabilization, the coffee undergoes the EA Sugarcane decaffeination process.

    Sugarcane Decaffeination (EA)

    Sugarcane decaffeination uses Ethyl Acetate (EA)—a naturally occurring compound derived from sugarcane crops in the Valle del Cauca region of Colombia—to remove caffeine from the coffee beans.The process is straightforward:

    Moistening: The coffee beans are first moistened with water.

    Extraction: EA is circulated through the beans, where it bonds with the caffeine, extracting it while preserving the majority of the flavor compounds.

    Steaming: Once the desired decaffeination level is reached, the beans are steamed to remove any remaining EA residue.This ensures the coffee retains its rich, complex flavor without the caffeine.

    THIS COFFEE IS STOCKED AT THESE WAREHOUSES:

    Spot
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    • Dupuy
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