"Juicy Grape" flavored coffee is most frequently sourced by the Forest Coffee exporter network from local farmers throughout the Huila region. The plantations are located on the slopes of the Andes in the Magdalena River valley. The soil here is enriched with ash from ancient volcanoes and is rich in nitrogen and minerals, which gives the beans a complex, sparkling acidity and a deep sweetness. The coffee grows at an altitude of 1,400 to 2,200 meters above sea level. Due to the temperature fluctuations (hot days and cool nights), the coffee cherries mature very slowly. This allows the maximum amount of sugars and complex organic compounds to concentrate inside the coffee seed. The geographical location creates frequent natural cloud cover (averaging about 3.5 hours of direct sunlight per day). The clouds act as a "natural shield" and canopy, protecting the cherries from overheating.
Unique Processing Technology:
- Preliminary Stage: Ripe coffee cherries are first fermented whole (in the cherry) inside sealed plastic bags or tanks for about 24 hours.
- Co-fermentation with Grapes: After depulping (skin removal), the coffee beans, along with their mucilage, are placed into anaerobic tanks for 5 days. Dehydrated grapes, grape juice, or special wine yeast are added to the mix. In this oxygen-free environment, the porous green beans actively absorb vibrant fruit sugars and aromas.
- Drying and Stabilization: The coffee is gently dried using mechanical methods or on "African raised beds" for about 10 days, and is then left to "rest" in GrainPro bags to stabilize its flavor profile.
Website photos sourced from: interamericancoffee.de, www.belco.fr, sevenhillscoffee.com.