The coffee in this Colombian blend comes from the regions of Huila, Tolima, and Caldas, and is processed at the El Vergel farm, located in Tolima, Colombia. The process is what makes this coffee particularly unique.

First, the cherries are left to ferment whole for 24 hours before being depulped. The beans are then placed in a sealed tank with a vanilla infusion for a 96-hour fermentation. This innovative technique intensifies the aromas and brings out the full sweetness of the coffee. The controlled fermentation also ensures great consistency, while preserving the distinctive attributes of the profile.

Working in coffee since 1995, it was in 2019 that Martha, Shady, and Elias founded Forest, with the goal of revealing the full potential of Colombian coffee through processing innovation, education, and sustainable practices. Their mission is to directly connect producers to international markets, ensuring full transparency and fair compensation.