13 - BEHIND THE SCENES
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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
This Chiroso begins with carefully selected cherries, a variety known for its elongated beans and complex profile. Handpicked at peak ripeness, the cherries undergo flotation to remove defects, followed by meticulous manual sorting.
They then rest for 12 hours in an aerobic pre-fermentation phase, allowing sugars and enzymes to activate and enhance flavor clarity. Afterward, the cherries are depulped and placed in sealed stainless steel tanks for 36 hours of anaerobic fermentation. This oxygen-free environment deepens sweetness and refines structure, balancing bright fruit notes with rich, caramelized undertones.
The coffee is then washed and dried on patios under the sun for 12 to 16 days, ensuring even moisture reduction and preserving quality.
To complete the process, the beans undergo stabilization: a 24-hour rest followed by 30 days in GrainPro bags. This final stage allows flavors to harmonize, resulting in a clean, balanced, and expressive cup.
THE CHIROSO DE SAN CARLOS PROJECT
The Chiroso de San Carlos Project aims to unlock the potential of the Chiroso variety while supporting coffee producers in Urrao, Antioquia. Located at 1,900 meters in the Penderisco River valley, Urrao is a region where coffee is central to daily life. The project unites 10 farmers, offering training in Washed, Natural, and Honey processing to improve quality and recognition in specialty coffee.
Launched in 2023 with Carmen Montoya and Santiago Caro, it has grown through hands-on workshops and collaboration. The first harvest delivered outstanding results, with some lots scoring up to 88.75 SCA points. The project also ensures fair pay and full traceability.
Most farms are small, family-run operations using minimal pesticides. Through direct trade, producers can earn up to 30% more than through traditional channels.
At its core, the project focuses on education, innovation, and sustainability—helping Urrao’s farmers build a stronger future through exceptional coffee.
Reminds us of: JASMINE TEA, ORANGE, LEMONGRASS, HONEY
ORIGIN: COLOMBIA
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REGIONS:
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ANTIOQUIA |
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PRODUCERS:
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CARMEN MONTOYA |
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FARM:
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BELLAVISTA |
| VARIETIES: | CHIROSO |
| PROCÉDÉ: | WASHED |
| ALTITUDE: | 1800m |
100g (Whole beans)
SUGGESTED PARAMETERS
Espresso (1:2.3)
94ºC
8 BARS
20g IN
46g OUT
32 seconds
Espresso with milk (1:1.9)
94ºC
8 BARS
20g IN
38g OUT
30 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