SPICE BLOOM

SPICE BLOOM
SPICE BLOOM
SPICE BLOOM
SPICE BLOOM
SPICE BLOOM
SPICE BLOOM
SPICE BLOOM
    SPICE BLOOM
    SPICE BLOOM
    SPICE BLOOM
    SPICE BLOOM
    SPICE BLOOM
    SPICE BLOOM
    SPICE BLOOM
    VARIETY:
    Caturra + Colombia
    PROCESS: 
    Honey + Sugarcane + Herbs + Lactobacillus
    CATEGORY: 
     Innovation
    PROFILE:
    Anise, Brown Sugar, Cotton Candy, Sugar Cane & Soft Caramel
    FARMER:
     Producers from Tolima - Huila - Caldas
    FARM:  
     Processed at El Vergel Estate
    REGION:
     Huila - Tolima - Caldas
    MUNICIPALITY:  
     Various municipalities
    ALTITUDE: 
    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 part of our Experimental Lab Project.

    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.

    Last year, we launched our new processing facility and drying patio with the goal of sourcing and processing coffee from the region in order to positively impact a greater number of producers in southern Caldas and northern Tolima.

    We believe in the power of coffee as a tool to change people's lives.
    PROCESS DESCRIPTION: 
    The process begins with the careful selection of Pink Borbon cherries designated for honey processing. The coffee undergoes an anaerobic honey fermentation enriched with sugarcane, herbs, and lactobacillus cultures. Fermentation takes place in stainless steel bioreactors for 48 to 72 hours, where a controlled anaerobic environment allows precise management of microbial activity and sugar interaction. The sugarcane increases available sugars, while the herbs and lactobacillus contribute aromatic complexity and structured balance. Following fermentation, the coffee is dried on patios for 3 to 6 days and then finished in mechanical silos for approximately 2 to 5 additional days to ensure controlled moisture reduction. After drying, the coffee rests for 20 days in plastic bags lined with fique, allowing the profile to stabilize and harmonize before final preparation.

    THIS COFFEE IS STOCKED AT THESE WAREHOUSES:

    Spot
    • Annex
    • Dupuy
    • Green Room
    • Melbourne
    • MENA
    • NY
    • Rotterdam
    • UK
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