This coffee comes from farmers across Colombia, with fresh cherries brought to El Vergel Estate for processing. El Vergel began its agricultural work in 1995 and shifted into coffee cultivation in 2010, harvesting its first varieties in 2015.

After challenges in the local market, siblings Martha, Shady, and Elias sought new ways to add value and connect producers directly with roasters. This led to the founding of Forest Coffee in 2019, built on innovation, transparent sourcing, and sustainable development.

Today, Forest Coffee has grown into a network of 250 farming families, four major projects across Colombia, and a global community of partners—proving how collaboration and innovation can reshape the coffee industry.

Details:

• Origin: Colombia

• Region: Huila - Tolima - Caldas

• Farmer/Producer: El Vergel Estate

• Process: Honey + Strawberry; experimental/co-fermented microlot)

• Elevation: 1.720 m

• Variety: Castillo, Caturra & Colombia

• Tasting Notes: lemon meringue frosted poptart, bursting with strawberry/chocolate filling.

• Fermentation Info: Ripe cherries are hand sorting to select only ripest and impurities are removed like leaves or stones. Then they undergo a 24-hour pre-fermentation and 24 hours of cherry fermentation. After depulping, the coffee is co-fermented anaerobically for 5 days with mucilage, yeast, and strawberry additions to intensify sweetness in this enhanced honey process.

Importing Partner: Forest Coffee