Families grow with Forestal, and members live on the lands they cultivate together with their families. They are direct beneficiaries of the economic results of the forestry project, therefore every Forestal coffee bean that is consumed brings prosperity to its members .
Zapatoca is known as the city with a silky climate and is home to the coffee plantations of the Santa María farm, located a few kilometers from the Serranía de Los Yariguies, a nature reserve made up of moors, sub-moors, humid and tropical Andean forests. Oswaldo Ardila and his family manage the organic coffee plantation, as well as the livestock and sheep farming that coexist with the coffee ecosystem, used as a natural control for unwanted weeds in coffee cultivation. Little by little, the Santa María farm built forests, generating the necessary ecosystem for the natural development of coffee; today, it is an example of perseverance in favor of nature.
For some years now, the Santa María farm has been building post-harvest protocols according to environmental and physical conditions.
Forestal has discovered flavor potential by prolonging the coffee cherry fermentation, in which they use adapted tanks that can accommodate up to 6 tons of cherry - enough space to move the coffee daily and fermentation can be prolonged, preventing the coffee from being over-fermented.
It begins with a very good harvest and a floating system designed for the conditions of the farm, seeking to wash off leaves, branches and soil that can contaminate the fermentation of the coffee cherry, in addition to removing the floating cherries that are generally lower quality.
Depending on conditions such as the size of the mass to be fermented and percentage of mature coffee, mainly in Castillo coffee, cherries ferment between 60 to 120 hours with periodic movements, and the calibration of the pulping machines is altered.
Once this process has been carried out, the coffee is washed mechanically with a special calibration so that it leaves a small percentage of slime in the coffee, with which, in another tank with a draining mesh bottom, a final fermentation is carried out in which the parchment takes on a reddish appearance - a process that varies between 12 and 24 hours.
Finally, slow drying is carried out in a silo at no more than 40° C, leaving it to rest for a few hours at night.
These processes are carried out in the harvest center for the most part, where the coffee plantations are at their highest degree of maturity in the plants.
Finally, the coffees are tasted and evaluated.
This coffee was shade-grown and fermented for 108 hours.