Colombia Berry Blast Co-fermented

Concept Coffee Roasters Colombia Berry Blast - Honey Processed and Co-fermented with Fruits and Good Bacteria

Flavor notes: blackberries, blueberries, raspberries, oranges

A cup that tastes like fresh summer harvests. This unique lot opens with an intense, juicy explosion of blackberries, blueberries, and ripe raspberries, transitioning into a crisp, refreshing finish built on distinct notes of orange and bright citrus. Complex, incredibly aromatic, and perfectly balanced – this coffee is crafted for those who appreciate a clean, fruity, and energetic cup profile.

Origin:

These coffees are cultivated by Colombian producers from the Tolima, Huila, and Caldas regions. Depending on the harvest season, coffee cherries are sourced from these regions to ensure maximum freshness, then transported and processed at our El Vergel Estate as part of the Experimental Lab project.

Our agricultural history began in 1995, and in 2010, we started cultivating coffee at the El Vergel Estate in Tolima. By 2015, we successfully harvested the first crops of selected varieties. In 2017, after challenges with the local market, Martha, Shady, and Elias decided to find innovative ways to increase the value of their coffees and shorten the distance between producers and roasters.

In 2019, Forest Coffee was founded – with a vision to unleash the full potential of Colombian coffee through processing innovation, education, and sustainable development. Our mission is to directly connect coffee producers with international markets, ensuring fair prices and full transparency.

Last year, we launched a new processing plant and drying patio, aiming to source and process coffees from the region to positively impact even more producers from southern Caldas and northern Tolima.

We believe coffee has the power to change lives.

Processing:

The process begins with careful selection of Caturra and Colombia varieties. The coffee then undergoes anaerobic honey fermentation, enriched with red fruits and Lactobacillus bacteria cultures.

This stage takes place in stainless steel bioreactors for 48–72 hours, where controlled anaerobic conditions guide the activity of microorganisms and fruit integration, enhancing the coffee's fruity character and building depth and a structured sweetness in its profile.

After fermentation, the coffee is dried on a patio for 3–6 days, then moved to mechanical silos for another 2–5 days to complete the drying process under controlled conditions.

The next step is a 20-day stabilization period in plastic bags lined with fique fiber, which allows for moisture equalization and full flavor integration.

In the cup, the coffee offers distinct notes of forest fruits and blackberries, complemented by caramel sweetness, the freshness of oranges, and a chocolate finish.

Packaging:

250g of whole bean coffee in an elegant jar