We are excited to start a brand-new relationship with beautiful people at Forest Coffee in Colombia. For this coffee Shady Bayter, one of the owners of the farm, reached out to us directly to tell us his about his operation. We loved his story; it is a lot like ours, he grew up on his family farm with his brother Elias and Mother Marta, they fell in love with specialty coffee and are now trying to go directly to the customers with their coffees. We are proud to get to support the Bayter family and help them on their journey to export and import beautiful coffees from their family farm.
This coffee comes from their El Vergel Estates in Fresno, Tolima. This lot is managed by Marta and is a plot that is planted with only Red Bourbon. They took extra measures when planning for this plot to ensure only the best quality was produced. It has a low coffee shrub density, meaning that every plant gets more nutrients and isn’t competing with other surrounding plants. This yields a healthy and robust coffee plants that yield sweet fruit.
For this lot, Marta employed the local women of the region to help pick and sort the cherries making sure only the best fruit made it into the final lot.
After this picking, the cherries were placed into steel tanks for over 60 hours, where they closely monitored the PH level ensuring it never got too low. Once, the PH got to its desired level they took the coffee and dried it on raised beds for 24 days.
Farmer: Shady/Marta/Elias Bayter
Region: Fresno Tolima
Altitude: 1350 meters
Varietal: Red Bourbon
Taste: Pineapple, lychee, strawberry, apricot, sugarcane
Aromatics: Strawberry, apricot, jasmine, winey
Pair this coffee with:
Sparkling white tea
A family get together
Recommended Brewing Method:
Fellow Stagg [X]
22g in, 350g out
2:15 – 2:35 minutes
205 f temperature
50 gram pour, pick up brewer and spin 3 times
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be between 1:15-1:30
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Drain should end between 2:15 – 2:35 minutes or brew to taste
Classic 9 bar recipe
20g in, 65g out (22 gram basket)
200 f temperature
This coffee is incredible on espresso! We are getting raspberry, red wine, with a dense candy like sweetness, the body is thick and the acidity is bright but balanced. You probably noticed the shot time is a lot faster than usually and that is because this coffee (and other higher fermentation coffees) are much easier to extract than normal coffees. As long as your grind size is correct, you will easily get all the body and sweetness you need even at shot times under 20 seconds.