Roasted to order and in small batches on Sundays - might take 2-9 days to dispatch Sourced from the El Vergel Estate in Tolima and processed by Forest Coffee, this naturally processed decaf offers a complex and vibrant cup. The combination of anaerobic fermentation and natural processing creates notes of passion fruit, strawberry, and candied lime. About the Coffee Origin: Fresno, Tolima, Colombia Producer: Elias & Shady Bayter Farm: El Vergel Estate Sourced by: Forest Coffee Varieties: Red & Yellow Caturra Process: Natural Anaerobic, Sugarcane EA Decaf Altitude: 1,450 MASL Roast Level: Light  Notes: Strawberry, Passion Fruit, Candied Lime The Story Behind the Coffee Forest Coffee was founded in 19 by Martha, Shady, and Elias Bayter after facing challenges in Colombia's local coffee market. Their mission is to connect coffee growers directly with international markets, ensuring fair pricing and full transparency. What started as a family operation at El Vergel Estate has grown into a network of 250 coffee-growing families across four major projects in Colombia, supported by a dedicated team of 25+ people. The Process Ripe Red and Yellow Caturra cherries are carefully selected from El Vergel Estate's high-altitude plots. The cherries undergo 48-60 hours of anaerobic fermentation, then are sun-dried on raised beds in a "Marquesina" until reaching 30% moisture. Drying continues mechanically in circular dryers at temperatures below 45°C to 16-18% moisture, followed by a pre-stabilization stall. After completing mechanical drying to optimal moisture levels, the beans are stabilized for 45 days in GrainPro bags. The coffee is then decaffeinated by Descafecol using their sustainable sugarcane-based ethyl acetate (EA) process—a naturally occurring compound derived from local sugarcane that removes caffeine while preserving the coffee's flavours. Roasted Fresh, In Small Batches We take a simple, quality-focused approach—roasting on weekends and dispatching fresh each week. This ensures that every batch brings out the coffee’s full potential. This is a rare experimental decaf, and once it's gone, it's gone—so don’t miss out!