Colombia Cherry Cola Natural Co-fermented

From the plantation:

These coffees are grown by Colombian producers from the Tolima, Huila, and Caldas regions. Depending on the harvest season, the fruits are sourced from these areas to ensure maximum freshness, then transported and processed at our El Vergel Estate farm.

Our agricultural history began in 1995, and in 2010 we started cultivating coffee at El Vergel Estate in the Tolima region. By 2015, we had already harvested the first crops of selected varieties.

In 2017, after encountering difficulties in the local market, Martha, Shady, and Elias decided to seek innovative ways to increase the value of their coffees and shorten the distance between producers and roasters.

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

Today, in 2025, Forest Coffee is a rapidly growing network encompassing 250 coffee-growing families, four key projects in Colombia, a team of over 25 specialists, and a global community of partners and roasters.

Our history shows how innovation and collaboration can truly transform the coffee industry for the better.

Processing:

The process begins with the careful, manual harvesting of Colombia and Caturra variety fruits, sourced from various farms in diverse regions of Colombia – depending on the harvest season. Subsequently, the coffee cherries are transported to El Vergel Estate farm, where they undergo additional manual selection to ensure the highest quality, uniform ripeness, and freshness.

After sorting, the coffee undergoes a 48-hour preliminary anaerobic fermentation in sealed plastic bags. This controlled stage activates enzymatic reactions within the fruits, building the foundation for a complex flavor profile and increased sweetness.

The next stage is co-fermentation with yeast and the addition of red fruits, designed to enhance the intensely fruity character of the coffee. The fermentation process is also enriched with sugarcane, which increases sugar availability and extends fermentation to five days. Such a long and precisely controlled process results in greater depth, complexity, and balanced sweetness in the cup.

After fermentation, the coffee is pre-dried in the sun on raised beds, allowing gentle moisture evaporation and preservation of flavor qualities. It then moves to static mechanical silos, where drying takes place under controlled conditions until optimal moisture levels are reached.

Finally, the beans undergo a 30-day stabilization period, during which the flavor profile fully harmonizes and matures before the coffee is prepared for export.