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.

Tropical splash

  • VARIETY: pink bourbon

    PROCESS: natural + coconut

    ALTITUDE: 1.750 m

    PRODUCER: producers from tolima - huila - caldas

    REGION: huila - Tolima - caldas

    MUNICIPALITY:  various

    FARM:  El Vergel Estate

    PROFILE: coconut, lemonade, citrus, tropical fruits & creamy texture

  • 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, 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.

  • The innovative method behind The Tropical Splash begins with the careful selection of Pink Borbon cherries, which are then fermented with yeast & coconut flavors. This fermentation occurs anaerobically in plastic tanks for 144 hours, allowing the tropical flavors to fully infuse into the beans.

    After fermentation, the coffee is sun-dried for 30 days with lemon peel to impart a distinctive citric finish. During this drying phase, the coffee and lemon peel are combined in drying beds and subjected to both sun and mechanical drying methods, ensuring a consistent and thorough drying process.

    Finally, the coffee undergoes a 45-day stabilization period in GrainPro bags before milling. This meticulous process results in a coffee with a unique flavor profile featuring citrus, coconut, lemonade, and a creamy texture with tropical fruits.

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.

betulia

  • VARIETY: pink bourbon

    PROCESS: natural - bag fermentation

    PRODUCER: Luis Aníbal Calderón

    REGION: Huila

    MUNICIPALITY:  acevedo

    FARM: villa betulia

    PROFILE: ripe peach sweetness, white chocolate, bright orange zest, juicy

  • Luis Anibal Calderón is considered one of the most innovative coffee farmers in the municipality of Acevedo, in the Huila department of Colombia. His passion for specialty coffee and his deep understanding of the interaction between microclimate, soil composition, and coffee varieties have earned him international recognition.

    At a time when many producers focused on mass production, Luis Anibal deliberately chose quality over quantity. This decision initially led to lower yields, but his focus on high-quality varieties and experimental processing methods paid off. Today, he is admired by many who were once skeptical of his vision.

    His farm now serves as a model for other coffee growers in the region. Many seek his advice, wish to benefit from his knowledge, and acquire seeds from him.
    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.

  • This lot is produced through a carefully controlled fermentation.

    Only fully ripe cherries are selected at harvest to ensure optimal sugar content and uniformity. After picking, the cherries are placed in bags and undergo a 72-hour aerobic fermentation (oxidation). Following fermentation, the coffee is dried slowly for about 20 days on raised African beds, ensuring even drying and the preservation of delicate aromatics

pink bourbon cake

  • VARIETY: pink bourbon

    PROCESS: Honey + banana

    ALTITUDE: 1.750 m

    PRODUCER: tolima - huila - caldas

    REGION: huila - tolima - caldas

    MUNICIPALITY:  various

    FARM: El Vergel estate

    PROFILE: banana, candy, cake, creamy & milk chocolate

  • 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, 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.

  • The Pink Borbon coffee cherries first undergo a 48-hour pre-fermentation in sealed plastic bags, allowing them to develop a distinct depth of flavor. After this, the cherries are depulped, and the beans, still covered in mucilage, are fermented with yeast & banana flavors. This unique step creates a creamy texture with subtle banana undertones. The beans are then fermented in this banana flavors mucilage mixture for five days, enhancing the coffee's complexity. Following fermentation, the beans are pre-dried on open patios under the sun and then mechanically dried in static silos for consistency. A 30-day stabilization period concludes the process, allowing the flavors to integrate and result in a well-rounded cup.

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: honduras

    variety: Ihcafe 90

    Process: natural

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

    Red Berries, Passionfruits, Blood Orange, Syrupy Mouthfeel, Winey Aftertaste.

tea like & floral blend

  • origin: peru

    variety: typica

    Process: washed

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

    Citrus fruits, aromatic herbs, floral, bright acidity, honey aftertaste.

nuts & chocolate blend

  • origin: India

    Variety: Blend

    Process: Washed

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

    grain chocolate bars, syrup, brown sugar.