11 - BEHIND THE SCENES
Haven't subscribed yet? Do it by following this link.
First of all, sit down, turn on your speaker, and tune into our ALCOVE 11 playlist on Spotify or Apple Music.
WHAT THIS COFFEE MEANS TO US
Our relationship with Forest Coffee is new, but incredibly exciting. Forest Coffee is Martha, Elias, and Shady Bayter. Three people who dreamed of closing the gap between coffee producers and roasters.
It all started in 2019 with a vision: to unlock the true potential of Colombian coffee by focusing on innovation in processing, education, and sustainability, with a mission to connect producers directly to international markets while ensuring fair prices and full transparency. It sounds great on paper, but their success proves that the work truly paid off and shows that their words weren't only marketing lines.
Today, in 2026, Forest Coffee is a thriving network of 250 coffee-producing families, four major projects across Colombia, a dedicated team of 25+ people, and a global community.
Their journey is a testament to how innovation and community can transform the coffee industry for the better.
THE PROCESS BEHIND "JUICY GRAPE"
The process begins with a careful hand selection to keep only the ripest cherries while removing any impurities like leaves or stones. The cherries then undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation with the whole cherry.
After pulping, the beans are co-fermented anaerobically for five days with their mucilage, combined with yeast and natural grape flavors, enhancing the honey process with a fruity richness.
Finally, the coffee is mechanically dried for 10 days to ensure even moisture, then stabilized for five days in GrainPro bags.
The result is a vibrant cup with notes of red grape, caramel, and brown sugar, highlighting both the diversity of Colombian terroirs and the innovation in processing techniques.
A COMMUNITY OF PRODUCERS
These coffees are grown by Colombian producers in the regions of Tolima, Huila, and Caldas. Depending on the harvest season, cherries are sourced from these regions to ensure peak freshness, then transported and processed at Martha, Elias, and Shady’s farm, El Vergel Estate.
Reminds us of: FOUNTAIN GRAPE JUICE
ORIGIN: COLOMBIA
|
REGIONS:
|
TOLIMA, HUILA & CALDAS |
|
PRODUCERS:
|
MULTIPLE SMALL FARMHOLDERS |
|
FARM:
|
EL VERGEL |
| VARIETIES: | CASTILLO, CATURRA & COLOMBIA |
| PROCÉDÉ: | HONEY + GRAPE CO-FERMENTATION |
| ALTITUDE: | 1750m |
100g (Whole beans)
SUGGESTED PARAMETERS
Espresso (1:2.3)
94ºC
8 BARS
20g IN
46g OUT
33 seconds
V60 (1:16)
90ºC
20g IN - 320g OUT
60g Bloom (0:45)
140g (0:45-1:00)
260g (1:20-1:40)
320g (1:55-2:05)
End: 2m45s