The story
Where this coffee comes from.
Caturra · 36+96h Anaerobic Natural
Cocoa, red cherry and blueberry — this Caturra ferments sealed and oxygen-free in two stages: a 36-hour pre-ferment, then 96 hours held at a steady 23°C. Across those 132 hours of anaerobic fermentation, the fruit flavors develop on purpose — for an outstanding, controlled cup.
Tasting notes
Cocoa · Red cherry · Blueberry · Green apple · Tropical fruit
Origin
- Country: Colombia
- Region: Manzanares, Caldas
- Producer: Reforest Project producers · processed at El Vergel Estate
- Altitude: ~1,800 m.a.s.l.
- Varietal: Caturra
- Process: Two-stage anaerobic natural — 36h sealed GrainPro pre-ferment → 96h in hermetic tanks at 23°C (132h total)
- Drying: Mechanical, ~7 days, held at 22% humidity for an even cure, then rested 30 days to 10.5%
- Harvest: 2025–26
Roast
Light-Medium development — enough to resolve the cocoa base while keeping the fruit the fermentation built. Roasted in small rounds, sealed the same day.
About this lot
Lot 25-619, from Forest Coffee’s Reforest Project in Manzanares, Caldas — named for the Guamo, one of the shade trees the project plants to keep coffee growing as the climate warms. Smallholders pick the cherry; it’s processed centrally at El Vergel Estate, where the fermentation can be held to the hour and the degree. The result is a natural that tastes deliberate: cocoa, red cherry and blueberry, a citric lift, and none of the funk left to chance.
