Introducing

our super special coffees

Below you will find all the information you want to know while sipping your espresso or hand brew. coffees are only available in our cafes. So sip and enjoy while reading all about your coffee.

moon gesha

  • VARIETY: Gesha

    PROCESS: Washed

    ALTITUDE: 1.800 m

    PRODUCER: Milton Monroy

    REGION: Tolima

    MUNICIPALITY:  Ibagué

    FARM:  San Pedro

    PROFILE: Lemongrass, tangerine, orange, yellow fruits, citric acid, creamy,

  • Meet Milton Monroy, the mastermind behind this exceptional coffee from his renowned San Pedro farm in San Juan de la China. Milton's coffee journey began alongside his father, cultivating traditional varieties like Castillo and Caturra. But their world changed when they discovered the mesmerizing Gesha variety, instantly falling in love with its unparalleled flavors. They boldly planted 25% of their farm with Gesha, a decision they've never regretted. Milton's dedication to perfecting the processing of Gesha has paid off, earning his farm a spot as a consistent finalist in the Colombian Cup of Excellence. Together, we've crafted this Gesha capturing the essence of Milton's farm.

  • The journey of Moon Gesha coffee begins with the careful selection of ripe Gesha cherries in the highlands of Ibagué, Tolima, under the expertise of farmer Milton Monroy. The beans undergo an intricate dual fermentation process, starting with a 36-hour anaerobic pre-fermentation in cherry, followed by an additional 36-hour aerobic fermentation in muscilage after being depulped. This meticulous fermentation process enhances the coffee's vibrant and complex flavors. The beans are then dried using a mixed drying method, combining sun-drying on raised beds with mechanical drying, over a span of 20 days. To ensure optimal flavor development, the beans undergo a stabilization period of 10 days. The result is a coffee with a bright and creamy flavor profile, featuring notes of citric acid, lemongrass, tangerine, orange, and yellow fruits. Moon Gesha exemplifies the art of washed coffee processing, delivering a refined and unforgettable coffee experience.

natural guamo

  • VARIETY: Caturra

    PROCESS: Natural

    ALTITUDE: 1.800 m

    PRODUCER:

    Reforest Project

    REGION:
    Caldas

    MUNICIPALITY: 
    Manzanares

    FARM:

    PROFILE:
    Cocoa, cherry, citric acid, tropical fruits, blueberry, green apple

  • Meet Milton Monroy, the mastermind behind this exceptional coffee from his renowned San Pedro farm in San Juan de la China. Milton's coffee journey began alongside his father, cultivating traditional varieties like Castillo and Caturra. But their world changed when they discovered the mesmerizing Gesha variety, instantly falling in love with its unparalleled flavors. They boldly planted 25% of their farm with Gesha, a decision they've never regretted. Milton's dedication to perfecting the processing of Gesha has paid off, earning his farm a spot as a consistent finalist in the Colombian Cup of Excellence. Together, we've crafted this Gesha capturing the essence of Milton's farm.

  • The journey of Natural Guamo begins with meticulous cherry selection of the Caturra variety, renowned for its balance and complex flavor potential. The coffee cherries first undergo a 36-hour anaerobic pre-fermentation process in GrainPro bags. This oxygen-free environment enhances the development of fruity and tropical flavor notes, setting the foundation for a vibrant cup.

    Following pre-fermentation, the cherries are transferred to hermetic tanks under shade, maintaining a stable temperature of approximately 23°C. Here, they ferment for 96 hours. This extended and controlled fermentation process amplifies the cherries’ natural sweetness and acidity while infusing them with a rich complexity. It is during this stage that the coffee develops its signature notes of cherry, blueberry, green apple, and tropical fruits, balanced by a subtle citric acidity and cocoa undertone.

    Once fermentation is complete, the cherries are dried using a mechanical process that spans approximately seven days. The drying includes intervals when the cherries reach 22% humidity, ensuring a slow and even reduction to the desired moisture content. This meticulous drying method preserves the integrity of the natural process, locking in the vibrant flavors while preventing any defects.

    To ensure consistency and flavor stability, the beans are then rested for 30 days in GrainPro bags until they achieve a moisture level of 10.5%. This stabilization phase allows the coffee’s diverse flavor profile to mature and harmonize, delivering a cup that is both complex and balanced.

gesha oasis

  • VARIETY: Gesha

    PROCESS: Washed

    ALTITUDE: 1.850 m

    PRODUCER: Raúl Durán

    REGION: Tolima

    MUNICIPALITY:  Planadas

    FARM: Buenavista

    PROFILE: Floral, honey, blueberry, citric acid, grape, tangerine, orange, mang

  • Raúl is a fourth-generation coffee grower, born in 1973. His father, who worked for the National Coffee Federation, arrived in the lane of Gaitania, in Colombia’s Tolima region, in 1970. Later, he married Gilma Gutiérrez, Raúl’s mother, and they acquired 4 hectares of land where they began cultivating coffee.

    In 2006, Raúl and his three brothers inherited the farm. Then, in 2008, together with his wife, Astrid Medina, they bought their brothers’ shares and became the owners of the farm. The farm is now run as a family business, with their son, daughter, granddaughter, and a nephew working alongside them. The farm currently has 60,000 coffee trees of varieties such as Caturra, Colombia, Castillo, Borbón Rosado, Gesha, and Papayo.

  • The process for Gesha Oasis begins by depulping the coffee cherries and draining the beans, followed by an anaerobic fermentation in GrainPro bags for 36 hours. This oxygen-free fermentation environment encourages the development of deeper and more intricate flavors. After fermentation, the coffee is thoroughly washed, ensuring the removal of any remaining mucilage while maintaining the beans' essential qualities.

    For the drying phase, the beans are carefully sun-dried on raised canopies for 20 days, a method that ensures slow and even drying to lock in the coffee’s vibrant flavor profile. Once the drying process is complete, the coffee undergoes stabilization in GrainPro bags for 30 days. This crucial step allows the flavors to mature and balance, resulting in a harmonious and well-rounded cup.

    The final flavor profile of Gesha Oasis offers an exquisite combination of floral notes, blueberry, citric acid, grape, tangerine, orange, mango, and honey, reflecting the unique characteristics of the Gesha variety and its meticulous washed process.

typica vergel

  • VARIETY: Typica

    PROCESS: Honey

    ALTITUDE: 1.450 m

    PRODUCER: Elías & Shady Bayter

    REGION: Tolima

    MUNICIPALITY:  Fresno

    FARM: El Vergel

    PROFILE: Floral, coffee blossom, honey, milk chocolate, cacao nibs

  • 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.

    Today, in 2025, Forest Coffee has grown into a thriving network of 250 coffee-growing families, four major projects across Colombia, a dedicated team of 25+, and a global community of partners and roasters.

    Our story is a testament to how innovation and community can transform the coffee industry for the better.

  • Typica Vergel is a standout lot from El Vergel Estate in Fresno, Tolima, Colombia—crafted with precision to showcase the elegance of the Typica variety through an innovative honey process.

    After being handpicked at optimal ripeness, the coffee cherries undergo a 16-hour aerobic pre-fermentation, allowing initial flavor development to begin. Next, the cherries are partially depulped and sealed in hermetic plastic tanks for a 72-hour anaerobic fermentation, where temperature and oxygen levels are closely monitored to enhance the coffee’s sweetness and complexity.

    Following fermentation, the coffee is dried in a mechanical silo for 3 days, a method that ensures consistent drying and precise moisture control. The beans are then stabilized for 30 days in GrainPro bags until they reach 12% moisture content—an essential step that allows the flavors to fully settle and intensify.

    The result is a refined cup that highlights the floral and citrus characteristics of Typica, layered with delicate sweetness and a clean finish. Ideal for roasters seeking traceable, small-batch coffees with high sensory clarity and varietal expression.
    For the drying phase, the beans are carefully sun-dried on raised canopies for 20 days, a method that ensures slow and even drying to lock in the coffee’s vibrant flavor profile. Once the drying process is complete, the coffee undergoes stabilization in GrainPro bags for 30 days. This crucial step allows the flavors to mature and balance, resulting in a harmonious and well-rounded cup.

    The final flavor profile of Gesha Oasis offers an exquisite combination of floral notes, blueberry, citric acid, grape, tangerine, orange, mango, and honey, reflecting the unique characteristics of the Gesha variety and its meticulous washed process.

magnum sidra

  • VARIETY: Borbon Sidra

    PROCESS: Natural + Mosto

    ALTITUDE: 1.450 m

    PRODUCER: Elías & Shady Bayter

    REGION: Tolima

    MUNICIPALITY:  Fresno

    FARM: El Vergel State

    PROFILE: Apple, banana, strawberry, citric, and floral notes.

  • This Borbon Sidra coffee reached the finals of the Barista US National Championship 2025

    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.

    Today, Forest Coffee has grown into a thriving network of 250 coffee-growing families, four major projects across Colombia, a dedicated team of 25+, and a global community of partners and roasters.

    Our story is a testament to how innovation and community can transform the coffee industry for the better.

  • ntroducing the new "mosto processed coffee", a delightful fusion of innovation and flavor. The coffee undergoes an extensive 72-hour anaerobic fermentation in plastic tanks with lixiviates (from a Java fermented coffee), imparting an extra flavor kick. Our two-step drying process involves mechanical drying in a silo for 2 to 4 days at controlled temperatures to prevent over-fermentation, followed by 18 days of sun exposure. The beans then undergo a 30-day stabilization in GrainPro bags before the final milling.

    What are lixiviates or mosto?

    Lixiviates, or mosto, are by-products generated during the coffee fermentation process. These liquids contain microbial populations, including bacteria and yeasts. Utilizing lixiviates in the fermentation process helps reduce time and enhances the coffee, contributing to greater complexity and highlighting its flavors.

    How do we get lixiviates?

    Lixiviates are produced during the fermentation of coffee cherries, where the coffee undergoes dehydration, resulting in the generation of a liquid by-product. This by-product contains a higher concentration of microorganisms that develop flavors during fermentation.

    How do we use lixiviates?

    The liquid is collected at the end of the fermentation process and stored in a refrigerator at 3°C for up to 24 hours. To use it in other fermentation processes, we add water and sugar, allowing the mosto (lixiviates) to continue growing.

candy blaST

  • VARIETY: Caturra + Colombia

    PROCESS: Honey + Watermelon

    ALTITUDE:  1.750 m

    PRODUCER: Producers from Tolima - Huila - Caldas

    REGION: Huila - Tolima - Caldas

    MUNICIPALITY: Various municipalities

    FARM:  Processed at El Vergel Estate

    PROFILE:  Mint, Watermelon, Candy, Citric Acid, Bubblegum, Raspberry

  • 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.

    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.

    Today, Forest Coffee has grown into a thriving network of 250 coffee-growing families, four major projects across Colombia, a dedicated team of 25+, and a global community of partners and roasters.

    Our story is a testament to how innovation and community can transform the coffee industry for the better.

  • This blend of Caturra and Colombia varieties begins with a 48-hour pre-fermentation in plastic bags under anaerobic conditions, allowing complex flavors to form. After depulping, the beans, still in mucilage, are co-fermented with yeast & watermelon flavors for five days which imparts a refreshing sweetness. The beans are then pre-dried on sun-exposed patios, followed by mechanical drying in static silos. A 30-day stabilization period helps the flavors fully develop, delivering a balanced and distinctive profile.

introducing

our classic line up we offer these coffees year round

brazil

  • origin: Brazil

    variety: Yellow Bourbon

    Altitude: 1250MASL

    Process: Natural

  • Milk chocolate, hazelnut and caramel.

sweet & fruity blend

  • origin: Costa Rica & El Salvador

    Process: Naturals

  • this blend is carefully selected by our team. It highlights the sweet & fruity notes in your cup of coffee.

    peach, nougat and marmalade.

tea like & floral blend

  • origin: ethiopia & El Salvador

    Process: Naturals & washed

  • This blend is carefully selected by our team. This blend shines as a filterer coffee or as a super light and complex espresso..

    earl grey, white peach and floral notes.

nuts & chocolate blend

  • origin: Costa Rica, Brazil & El Salvador

    Process: Naturals

  • This blend is carefully selected by our team. this blend highlights warm nutty and chocolate notes. perfect as an espresso or with milk.

    hazelnut, chocolate, caramel and cinnamon.