PINK BORBON PUNCH

PINK BORBON PUNCH
PINK BORBON PUNCH
PINK BORBON PUNCH
PINK BORBON PUNCH
PINK BORBON PUNCH
PINK BORBON PUNCH
PINK BORBON PUNCH
    PINK BORBON PUNCH
    PINK BORBON PUNCH
    PINK BORBON PUNCH
    PINK BORBON PUNCH
    PINK BORBON PUNCH
    PINK BORBON PUNCH
    PINK BORBON PUNCH
    VARIETY:
    Pink Borbon
    PROCESS: 
    Natural Anaerobic
    CATEGORY: 
     Microlots
    PROFILE:
    Apple, blackberry, blueberry, malic acid, Plum.
    FARMER:
     Elias & Shady Bayter
    FARM:  
     El Vergel Estate
    REGION:
     Tolima
    MUNICIPALITY:  
     Fresno
    ALTITUDE: 
    1.500 MT
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    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 process for Pink Borbon Punch begins with a 12-hour pre-fermentation in plastic tanks, allowing the cherries to start developing rich, fruity flavors. Afterward, the Pink Borbon cherries undergo a 24-hour anaerobic fermentation in sealed plastic tanks, where the oxygen-free environment enhances deeper, more complex flavors.

    During the drying stage, the cherries are first placed in a mechanical silo for 4 days, efficiently reducing moisture content. Following this, they are sun-dried on raised beds for 20 days, ensuring the beans reach the ideal moisture level, which is crucial for preserving quality and flavor consistency.

    Once dried, the coffee is stabilized in GrainPro bags for 30 days. This stabilization period allows the flavors to mature and harmonize, resulting in a well-rounded cup. The final flavor profile offers balanced notes of apple, blackberry, blueberry, malic acid, and plum, highlighting the distinct qualities of the Pink Borbon variety and its natural processing method.

    THIS COFFEE IS STOCKED AT THESE WAREHOUSES:

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