14 - BEHIND THE SCENES
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First of all, sit down, turn on your speaker, and tune into our ALCOVE 14 playlist on Spotify or Apple Music.
WHAT THIS COFFEE MEANS TO US
You’ll notice that once again this month, we’re highlighting a coffee that comes from the Forest Coffee initiative in Colombia. They do exceptional work bringing together producers from their region and giving them access to a market of roasters all around the world.
It all began in 2019 with a vision: to reveal the true potential of Colombian coffee by focusing on innovation in processing, education, and sustainability. Their mission is to connect producers directly to international markets while ensuring fair prices and full transparency. That all sounds great on paper, but their success proves the work has paid off—and shows that their words are more than just marketing.
Today, in 2026, Forest Coffee is a thriving network of 250 coffee-producing families, with four major projects across Colombia, a dedicated team of over 25 people, and a global community.
Their journey is a true testament to the power of innovation and community to transform the coffee industry for the better.
THE PROCESS
The process begins with the careful handpicking of Colombia and Caturra coffee cherries, sourced from various regions of Colombia depending on the harvest season. The cherries are then sorted at El Vergel Estate to ensure uniform ripeness and optimal quality.
The coffee undergoes a 48-hour anaerobic pre-fermentation, followed by a co-fermentation with yeasts and red cherry flavors. This stage is enriched with sugarcane and extended up to five days to enhance sweetness and complexity.
After fermentation, the coffee is pre-dried under the sun, then dried in controlled silos until the ideal moisture content is reached. The beans are then rested for 30 days to stabilize and harmonize the flavors before export.
Reminds us of: SUPER FRESH, SUPER SOFT BLACK FOREST CAKE TOPPED WITH WHIPPED CREAM AND DARK CHOCOLATE CURLS
ORIGIN: COLOMBIA
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REGIONS:
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HUILA, TOLIMA, CALDAS |
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PRODUCERS:
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MULTIPLE |
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FARM:
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EL VERGEL |
| VARIETIES: | CASTILLO + COLOMBIA |
| PROCÉDÉ: | CHERRY CO-FERMENTATION |
| ALTITUDE: | 1750m |
100g (Whole beans)
SUGGESTED PARAMETERS
Espresso (1:2.2)
94ºC
8 BARS
20g IN
44g OUT
35 seconds
Espresso with milk (1:2)
94ºC
8 BARS
20g IN
40g OUT
30 seconds
V60 (1:16)
88ºC
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