• Variety: Caturra
  
• Origin: Caldas, Colombia
  
• Elevation: 1800 MASL
  
• Tasting Notes: Cocoa, Cherry, Tropical Fruit, Blueberry

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Please note: This is whole bean coffee. To preserve the it's freshness, we do not sell pre-ground coffee.

High in the northern stretch of Tolima, just outside Fresno, Forest Coffee is doing something different. On land near the El Vergel Estate, they’re merging post-harvest precision with a deeper commitment to sustainability. This lot is part of that vision — where anaerobic fermentation meets agroforestry.

It starts with hand-picked Caturra cherries, selected for their complexity and consistency. The fruit goes through a 36-hour anaerobic pre-fermentation in GrainPro bags — a method that enhances tropical aromatics while keeping the profile clean. From there, cherries move to shaded hermetic tanks and ferment for 96 hours at a stable 23°C. That window of time sharpens the fruit character — building notes of cherry, blueberry, and green apple, rounded by a soft cocoa and citric finish.

After fermentation, the coffee is dried mechanically over seven days using intermittent heat cycles. This gradual drying protects the structure of the coffee and brings the moisture down in stages. Once dried, the beans are stabilized in GrainPro bags for 30 days to round out the profile.

The result is a cup that’s bright and layered — tropical, fruit-forward, and structured. Behind every bag is a long-term reforestation effort that’s planting 50,000 native trees across Tolima and Caldas. It’s a coffee that doesn’t just taste good — it grows with intention.