The Story
Not every coffee is about tradition. Some are about experimentation, innovation, and the decisions farmers make to express creativity and quality at origin. The Passionfruit Co-Ferment from Forest Coffee is one of those coffees, a product of intentional, producer-led innovation.
Sourced from small farms in Tolima, Huila, and Caldas, cherries are harvested at peak ripeness and brought to El Vergel Estate, where Forest Coffee works directly with growers to explore new ways to add value while respecting sustainability. Producers decided to enhance the honey process by co-fermenting the coffee beans with yeast and passion fruit, creating a vibrant, fruit-forward profile while keeping the farming practices and environmental impact top of mind.
The process is meticulous: cherries are hand-sorted, pre-fermented for 24 hours, then fermented in cherry for another 24. After depulping, the beans co-ferment anaerobically for five days with their mucilage, yeast, and passion fruit flavors, then dried mechanically for ten days and stabilized for five. The result is a lively cup with notes of passion fruit, candied orange and caramel, reflecting both Colombia’s diverse terroirs and the care of its producers.
This is a coffee where process meets purpose. The flavors you taste are a direct reflection of the farmers’ choices, their expertise, and a commitment to sustainable, intentional innovation. This coffee shows how careful processing can highlight origin flavors while allowing farmers’ creativity to shine.
