Our very first single origin roasted in the USA had to come from our longest standing parters - Elias & Shady Bayter.
Elias & Shady own and run El Vergel Estate as well as Forest Coffee. We've been visiting their farms, supporting their projects, and roasting their coffees for over 6 years in Australia.
ABOUT FOREST COFFEE
In 2017, after facing challenges in the local market, Martha (Shady & Elias' mum), Shady and Elias began searching for innovative ways to add value to their coffees and bridge the gap between the producers and the roasters. Forest Coffee was born in 2019 from a vision to unlock the true potential of Colombian coffee by embracing innovation in processing, education, and sustainability, with a mission to connect coffee growers directly with International markets, ensuring fair prices and transparency.
Today, in 2025, Forest Coffee is a thriving network of 250 coffee-growing families, with four major projects across Colombia, a dedicated team of 25+, and a global community. Our journey is a testament to the power of innovation and community in transforming the coffee industry for the better.
ABOUT EL VERGEL ESTATE & GUAVA BANANA
Martha, Elias and Shady begun growing coffee on El Vergel Estate in 2010, with the first succeful harvest occuring in 2015. Since then, Forest has mastered numerous processes including the world famous and world first Koji Process.
Guava Banana refers to a natural anaerobic process that the Bayters have mastered. The journey of Guava Banana coffee begins with the careful selection of ripe Red and Yellow Caturra cherries, ensuring exceptional quality from the renowned El Vergel Estate in Fresno, Tolima, managed by farmers Elías and Shady Bayter. The beans undergo a 48 to 60-hour anaerobic fermentation, which enhances their unique flavor profile. Initially dried in the sun on raised beds in a "Marquesina" until they reach 30% moisture, the beans then move to mechanical drying in circular dryers at temperatures below 45°C until they achieve 18%-16% moisture. After a pre-stabilization stall to intensify flavors, the drying process is completed mechanically until optimal moisture is achieved. The beans are then stabilized for 45 days in GrainPro bags, ensuring consistency and quality. This meticulous natural anaerobic process results in a rich and complex flavor profile with notes of chocolate, plum, guava, red fruits, citric acid, and tangerine. Guava Banana coffee exemplifies the expertise and dedication in coffee processing, offering a distinctive and delightful coffee experience.
