December 21 2025

Colombia San Augustin

Flavor Profile

Milk chocolate
coconut
Hazelnut
citrus
Honey
vanilla
Body
Sweetness
Acidity
Bitterness

Origin


These coffees are grown by Colombian coffee producers from the regions of Tolima, Huila, and Caldas. Depending on the harvest season, cherries are sourced from these regions to ensure maximum freshness, then transported and processed at our El Vergel Estate farm. Our agricultural journey began in 1995, and in 2010 we started growing coffee at El Vergel Estate in Tolima. By 2015, we successfully harvested our first varieties. In 2017, after facing challenges in the local market, Martha, Shady, and Elias decided to seek innovative ways to add value to coffee and bridge the gap between producers and roasters. Forest Coffee was founded in 2019 with a vision to unlock the true potential of Colombian coffee through innovation in processing, education, and sustainability. Our mission is to directly connect coffee growers with international markets, ensuring fair prices and full transparency. Today, in 2025, Forest Coffee has grown into a thriving network of 250 coffee-growing families, four major projects across Colombia, a dedicated team of over 25 people, and a global community of partners and roasters. Our story is a testament to how innovation and community can transform the coffee industry for the better. The innovative processing method begins with the careful selection of Pink Bourbon cherries, which are then fermented with dehydrated coconut and coconut water. This fermentation takes place anaerobically in plastic tanks for 144 hours, allowing tropical flavors to fully infuse the beans. After fermentation, the coffee is sun-dried for 30 days with lemon peel, which adds a distinctive citrus character. During this drying phase, the coffee and lemon peel are combined on drying beds and subjected to both sun and mechanical drying methods to ensure a consistent and thorough drying process. Finally, the coffee is stabilized for 45 days in GrainPro bags before milling. The result is a coffee with a unique flavor profile featuring citrus, coconut, lemonade, and a creamy texture with tropical fruit notes.

About the Coffee

Roastery Concept Coffee Roasters
Country Colombia
Region Huila
Processing Anaerobic Natural + co-fermented
Variety Pink Bourbon
Altitude 1,750 m a.s.l.
Roast Profile Filter

Recipe


Brewing method: V60
Grind size: 25 clicks on Comandante
Water temperature: 93 °C
Coffee dose: 20 g
Water amount: 330 g
Brew Time: 2:50
Pouring:
0:00 – 60 g
0:30 – up to 150 g
1:00 – up to 240 g
1:30 – up to 330 g

Roastery website

Concept Coffee Roasters
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