Summer Waves

Weight

12kg
24kg

Weight

Quantity

$468.00

Sale

VARIETY:

Pink Borbon

PROCESS:

Honey + Tropical Fruits

ALTITUDE:
1.750 m

PRODUCER:

Producers from Tolima - Huila - Caldas

REGION:
Huila - Tolima - Caldas

MUNICIPALITY:
Various municipalities

FARM:
Processed at El Vergel Estate

PROFILE:
Citrus, Green Apple, Almond, Anise, Green Tea.

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$468.00

Sale

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 begins with the careful selection of Pink Bourbon cherries, known for their naturally expressive and floral cup profile. The cherries are first prepared to undergo a controlled fermentation designed to enhance the variety’s aromatic potential.

The coffee undergoes a honey fermentation enriched with a blend of tropical fruits, allowing natural sugars and microbial activity to interact with the coffee mucilage and build a fruit-forward foundation. This stage takes place in stainless steel bioreactors, where the coffee ferments for 48 to 72 hours under controlled conditions.

Following the initial fermentation, the environment is induced into carbonic maceration by introducing CO₂, creating an oxygen-free, pressurized atmosphere. This stage promotes the development of elegant floral aromatics and refined acidity, allowing the inherent characteristics of the Pink Bourbon variety to express themselves with greater clarity and intensity.

After fermentation, the coffee is slowly dried on patios for 3 to 6 days, allowing for gradual moisture reduction while preserving delicate aromatic compounds. The drying process is then completed in mechanical silos for an additional 2 to 5 days under controlled airflow and temperature.

Once the desired moisture content is reached, the coffee undergoes a 20-day stabilization period in plastic bags lined with fique, allowing the moisture to equalize and the flavors to integrate fully.

In the cup, this coffee expresses vibrant tropical fruit notes and intense floral aromatics, with layers of jasmine, ripe pineapple, honey sweetness, and stone fruit, supported by a silky body and a clean, aromatic finish.