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First of all, sit down, turn on your speaker, and tune into our ALCOVE 17 playlist on Spotify or Apple Music.

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WHAT THIS COFFEE MEANS TO US

Our relationship with Forest Coffee is quite recent, 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 STRAWBERRY"

The process starts with hand sorting to select only ripe cherries and remove impurities like leaves or stones. The cherries then undergo a 24-hour pre-fermentation in plastic bags, followed by 24 hours of fermentation in cherry. After depulping, the beans are fermented anaerobically for 5 days with their mucilage, combined with yeast and strawberry flavors, boosting the honey process with rich fruit flavor.

Finally, the coffee is dried mechanically for 10 days to ensure even moisture levels, then stabilized for 5 days in GrainPro bags. The result is a vibrant cup with notes of strawberry, milk chocolate, and malic acid, showcasing Colombia's diverse terroirs and innovative processing methods.

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.

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Reminds us of: STRAWBERRY CANDY, STRAWBERRY JAM, STRAWBERRY MILKSHAKE, STRAWBERRY NESQUIK - EVERYTHING YOU LOVE THAT TASTES LIKE STRAWBERRY!

ORIGIN: COLOMBIA

REGIONS:	TOLIMA, HUILA & CALDAS
PRODUCERS:	MULTIPLE SMALL FARMHOLDERS
FARM:	EL VERGEL
VARIETIES:	CASTILLO, CATURRA & COLOMBIA
PROCÉDÉ:	NATURAL + STRAWBERRY CO-FERMENTATION
ALTITUDE:	1750m

100g (Whole beans)

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SUGGESTED PARAMETERS

Espresso (1:2.3)

94ºC
8 BARS
20g IN
46g OUT
33 seconds

Espresso with milk (1:2)

94ºC
8 BARS
20g IN
40g OUT
32 seconds

V60 (1:16)

96ºC
20g IN - 300g OUT
70g Bloom (0:45)
120g (0:45-0:55)
220g (1:30-1:40)
320g (2:15-2:25)
End: 3m45s

HOW WE DRINK IT AT KOHI?

V60! V60! V60!

You'll notice that this month's recipe is pretty far from what we usually do. We're experimenting...

A higher temperature, a longer brew, a longer bloom, and with all that we end up with a super vibrant, perfectly balanced cup. Strawberry really can't be more front and center than this, I think...

- Daniel