Forest Coffee
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.
The Process
The process begins with the careful selection of Caturra and Colombia cherries. The coffee undergoes an anaerobic honey fermentation enriched with red fruits and lactobacillus cultures. This stage takes place in stainless steel bioreactors for 48 to 72 hours, where controlled anaerobic conditions guide microbial activity and fruit integration, amplifying a fruit-forward profile with depth and structured sweetness. The coffee is then dried on patios for 3 to 6 days before being transferred to mechanical silos for an additional 2 to 5 days to complete drying under controlled conditions. A 20-day stabilization period in plastic bags lined with fique follows, allowing moisture equalization and flavor integration. In the cup, Red Symphony expresses vibrant notes of berries and blackberries, complemented by caramel sweetness, orange brightness, and a chocolate finish.
About the variety
Caturra is a compact Bourbon mutation favored for its high-density yields and bright, citric cupping profile. While prized for quality, the plants are highly vulnerable to coffee leaf rust and require careful management.
The Colombia variety is a rust-resistant hybrid developed by Cenicafé to provide farmers with a reliable, high-yielding crop. It delivers a balanced cupping profile with classic notes of caramel and chocolate, often serving as a durable alternative to Caturra.
