Reforest Project Natural

Reforest Project Natural  comes from producers participating in Forest Coffee’s Reforest Project in Manzanares, Caldas. The project is built around a centralized processing model: producers focus on cultivation and selective cherry picking, while the harvested cherry is processed at El Vergel Estate. This structure helps reduce risk for local producers, especially around drying and post-harvest management, while allowing Forest Coffee to maintain consistency across small producer lots.  

Forest Coffee was founded in 2019 by Martha, Shady, and Elías as a Colombian coffee project focused on processing innovation, education, sustainability, and direct market access. The group has grown into a network of 250 coffee-growing families across Colombia, supported by a team dedicated to connecting producers with international roasters through more transparent and quality-focused supply chains.  

For this lot, Caturra cherries are first placed in GrainPro bags for a 36-hour anaerobic pre-fermentation. The cherries are then moved into shaded hermetic tanks, where they ferment for 96 hours at a controlled temperature of approximately 23°C. After fermentation, the coffee is mechanically dried over roughly seven days, with staged drying intervals to support an even reduction in moisture. The coffee is then rested in GrainPro bags for 30 days until it reaches a stabilized moisture level of 10.5%.