This is the pinnacle of Specialty Coffee with a winning innovative method
Black Tea, Citric Acid, Floral Sweetness and Tangerine
 
PROCESS DESCRIPTION: 
To produce this exceptional coffee, Forest Coffee uses a pioneering method developed at their own El Vergel Estate, featuring Aspergillus oryzae — a fungus renowned for enhancing flavour complexity.
The process begins with cultivating the fungus on steamed rice for 3 to 4 days. Once fully grown, the rice is harvested, dried, and ground into a fine powder. This koji powder is then gently applied to coffee cherries laid out on African raised beds, where oxygen is essential for the fungus to interact and transform the cherries during fermentation.
 
Over a 24 to 72-hour aerobic fermentation period, the koji develops and works its magic — enhancing the coffee’s complexity and aromatic profile. After fermentation, the cherries are dried in two stages: first, sun-dried for 10 days, then mechanically dried for 2 to 4 days at a maximum of 38°C to preserve the coffee’s delicate characteristics. Finally, the beans are stabilised in GrainPro bags for 20 days, allowing the flavours to settle and mature.
This innovative process reflects Forest Coffee’s dedication to experimental techniques and exceptional cup quality.
 
HISTORY: 
Elias and Shady Bayter, the brothers behind Forest Coffee, have long been driven by a passion for innovation and community impact. At El Vergel Estate, they began exploring experimental coffee processing as a way to elevate quality and improve the livelihoods of the families they work with.
In collaboration with fermentation expert Kaapo Paavolainen, they developed the koji fermentation method using Aspergillus oryzae — a groundbreaking approach that continues to redefine what’s possible in specialty coffee.