TUTTI FRUTTI

Infusion is an often misunderstood term which has become highly controversial in coffee circles recently. Often used interchangeably with the term “co-ferment”, it’s important to understand the difference between the two. With a co-ferment, products like fruits are added to the fermenting coffee, bringing with them their own sugars, yeasts and microbes to feed the fermentation. This won’t make the coffee taste like the fruit which is added, just increase the potential for fermentation flavours. Infusion however, directly transfers flavour to coffee using natural or synthetic flavourings. The lack of transparency around production methods, and the adoption of opaque and misleading terms for marketing purposes creates confusion about what constitutes "naturally" produced flavour profiles, with some criticising any additions, including yeasts.

This project aims to demonstrate where we believe infusion can positively impact the industry, by adding value to lower grade coffee. As the process doesn't require cherry to be floated or sorted, growers benefit by selling their entire harvest rather than just premium selections.

The process starts with ripe cherries from the Huila region, selected by Forest Coffee's team. This innovative lot combines tropical and berry profiles through a two-part process: one batch undergoes 48-hour fermentation with dehydrated mango to infuse tropical sweetness, while another batch ferments with diluted raspberry oil for the same duration to add bright, fruity notes.

After fermentation, the coffees are combined and dried under controlled conditions, allowing their flavours to integrate harmoniously. This multi-day drying process ensures even moisture reduction, while preserving the delicate aromatics developed during fermentation. The result is a complex cup featuring notes of ripe mango, raspberry jam, red fruit acidity, floral undertones, and a lingering tropical sweetness.

The story begins 1995, when the parents of the Bayter Family decided to embark on an agricultural adventure at the El Vergel farm. With passion and dedication, they began growing avocados, making their farm one of the most productive in the country. However, in 2006, avocado prices dropped sharply due to a disease that severely affected the crop.

Between 2009 and 2010, Martha, the Bayter's mother, decided to diversify her crops and reduce costs by introducing coffee varieties such as Catimor, and Red and Yellow Caturra, challenging the limits of her knowledge.

As their interest in coffee grew, the Bayters embarked on a journey of empirical learning about pulping and different types of fermentation. With Nelson Moya, a coffee enthusiast who introduced them to various processing equipment, they immersed themselves in the search for Colombian specialty coffees. Their efforts led to their farm being certified as "Rainforest" by the prestigious "Federación Nacional de Cafeteros" between 2014 and 2015. Their dedication and love for coffee began to bear fruit. In 2016, they met Miguel Jimenez, an expert in varieties and specialty coffees, who guided the Bayters in planting cultivars such as Geisha, Java, Pacamara, Red Bourbon, and Laurina. The first production of these coffees in 2017 marked a milestone in their journey.

As time progressed, the farm was modernized. In 2018, they implemented modern fermentation practices and acquired silos for coffee storage. Little by little, they became pioneers of innovation and quality. Currently, the Bayter family conducts exhaustive research on bacteria and yeasts to control fermentation while tirelessly experimenting with various processes, reaching unprecedented levels of excellence in their coffees. Today, El Vergel has expanded to include more than 28 varieties planted throughout its land and is distinguished as the first coffee farm in Colombia to develop the Koji fermentation process—a method that has completely transformed green coffee production.