Colombia El Vergel Apple explosion - Rare/Exclusive Filter

Colombia El Vergel Apple explosion - Rare/Exclusive Filter

 

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• Producers + Mill:

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 part of our Experimental Lab Project.

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.

Last year, we launched our new processing facility and drying patio with the goal of sourcing and processing coffee from the region in order to positively impact a greater number of producers in southern Caldas and northern Tolima.

We believe in the power of coffee as a tool to change people's lives.

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• Variety:

Caturra - This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon

Colombia - A variety obtained by crossing Caturra and the Timor Hybrid, obtained by Cenicafe. It is highly productive and resistant to coffee rust. First released in 1982. Unlike Catimor, this variety is a compound variety, a result of many progenies.

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• Process:

The process begins with the careful selection of Caturra and Colombia cherries, blended to create a balanced and structured base. The coffee undergoes an anaerobic honey fermentation enriched with red apple and lactobacillus cultures for 48 to 72 hours in stainless steel bioreactors. The anaerobic environment allows precise microbial control, enhancing rounded sweetness and contributing to creamy texture development. 

After fermentation, the coffee is dried on patios for 3 to 6 days and finished in mechanical silos for approximately 2 to 5 additional days to achieve stable moisture levels. The coffee then undergoes a 20-day stabilization period in plastic bags lined with fique. In the cup, it presents a creamy profile with notes of roasted almonds, toasted caramel, and toffee, delivering a smooth and structured finish.

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• Region: Huila
• Producer: Elias & Shady Bayter
• Farm: El Vergel Estate
• Importer: Forest Green
• Price (green ex Shipping): £21.50 p kg

• Variety: Caturra + Colombia
• Process: Honey/Co-ferment
• Altitude: 1450masl
• Amount Bought: 24kg
• Tasting: Funky, Wild, Creamy, Tropical, Fruity
• Flavours like: Apple Crumble, Vanilla custard, Toffee