For 10 years, we have been taking practical action to protect and develop forests through our Forest Coffees® brand

Forest Coffees® are ultra-high-quality coffees grown in well-preserved environments. Our trademark recognizes the know-how of local farmers and their in-depth knowledge of coffee agroforestry techniques. It illustrates the model’s environmental, social and economic merits.

Agroforestry allows farmers to diversify their income: agricultural production, timber and firewood, fodder, fruit, honey, etc. And thus reduce the vulnerability of the producer with less dependence on a single crop. The impact on biodiversity and soil quality is also considerable.

Fresh Coffee Clean Ocean: Our brand that guarantees you sustainable coffees whose sailing transport is 70-90% carbon-free.

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Grown in the volcanic highlands of El Tambo, Cauca, this washed Geisha captures the essence of one of the world’s most celebrated varieties.Cultivated with extreme care and precision, and processed through controlled fermentation and gentle washing, the resulting cup is refined, floral, and crystalline.Expect a bright, elegant profile with jasmine, bergamot, lemongrass, and tropical fruits, wrapped in a tea-like body and a silky, citrusy sweetness.


This Geisha is not just a coffee, but a tribute to craftsmanship, altitude, and the botanical beauty of Cauca.

&nbsp;Colombia produces exclusively Arabica, because Robusta is neither supported nor authorized by the Colombian Coffee Growers Federation, the FNC. This means we cannot export Robusta because there can be no certificate of origin, and because no phytosanitary rules have been established for this type of coffee. Coffee production is the main source of employment in rural areas.&nbsp;
The coffee-growing regions are mountainous areas. 90% of producers have very small plantations (0.80 hectares on average). The average age of a grower is 53. Many producers practice mixed farming to diversify their income (chickens, eggs, etc.). Numerous local associations and cooperatives have been set up to help growers through the various stages of the supply chain: growing, harvesting, post-harvest processing, transport, packaging, projects and certification.&nbsp;&nbsp;

ed in infrastructure and technological equipment for the low-income scho

Colombia is located at the north-western tip of South America and covers an area of 1,141,748 km². It is bordered by the Pacific and Atlantic coasts. It is crossed from north to south by the Andes mountain range, which divides into three branches near its southern end: the Cordillera Occidental, the Cordillera Central and the Cordillera Oriental. To the east of the Cordillera Oriental lie the Orinoco river, the Llanos plain and the Colombian Amazon. Colombia’s other mountain ranges include the Serranía del Baudó and the Sierra Nevada de Santa Marta. Six of their summits stand higher than 5,000 metres. The different climates are determined by the amount of rainfall. In the plains and lowlands (situated at an altitude of less than 500 metres), the average temperature is 25 °C. The mountains and valleys located at altitudes of over 500 metres have a wide diversity of climates. They can be very humid, rainy, dry, and even very dry. The country’s size and geographical diversity partly explain the great aromatic diversity and the different harvest periods.&nbsp;

The cherries are pulped and then fermented in water. Microbial activity breaks down the mucilage. After fermentation, they are washed in water to remove the remaining mucilage. The coffee is separated when it has a moisture content of 11%.

This washed Pink Bourbon from Finca El Porvenir in Totoró, Cauca is a fine example of how variety, terroir, and craftsmanship come together to create a truly vibrant cup.Grown in the nutrient-rich soils of the Colombian Andes, and processed with care through controlled fermentation and manual washing, this lot delivers a clean and expressive profile with bright malic acidity, silky body, and floral sweetness.

Expect tasting notes of orange blossom, red berries, citrus, and black tea, with a long, aromatic finish. A showcase of precision, diversity, and origin character: Pink Bourbon at its best.

Pink Bourbon from the clouds of Cauca: floral, bright, unforgettable.

Grown in the highlands of Cauca, Colombia, this washed Wush Wush offers a clean, structured cup with vibrant citrus acidity, silky mouthfeel, and floral sweetness.
With notes of white flowers, citrus, black tea, and soft spice, this rare variety reflects both the richness of its origin and the precision of its post-harvest process.

A washed Wush Wush from the heart of Cauca.

LES ORIGINES DE LA VARIÉTÉ WUSH WUSH
De nombreuses variétés portent le nom de l'endroit où elles ont été découvertes. Wush Wush ne fait pas exception. Wushwush est une petite région du sud-ouest de l'Éthiopie, non loin des régions de culture renommées de Jimma et Sidamo. La région de Wushwush est connue pour ses hauts plateaux fertiles. Wush wush est donc une variété Heirloom d’Ethiopie, non descendante des lignées Bourbon ou Typica tout comme sa cousine, la variété Geisha. L'arbuste possède de grandes feuilles, il est robuste avec un système racinaire solide.
UN ESSOR EN COLOMBIE
La variété Wush Wush est arrivée en Colombie il y a environ 30 ans et depuis sa production n’a cessé de se répandre, comme le Geisha au Panama.
UNE TASSE DONT ON SE SOUVIENT
Cela ne serait pas objectif de parler d’un seul profil de tasse pour une variété. Mais on peut quand même qualifier la tasse Wush Wush de ronde, exotique et florale souvent comparée au Geisha. Avec son profil de tasse distinctif, les grains de Wush Wush ont également un aspect non conventionnel, plus petits et donc plus denses. Ces caractéristiques physiques complexifient la torréfaction qui doit prendre en compte à la fois sa forte densité (résistance à la chaleur puis conductivité forte) et sa petite taille (distance faible jusqu'au coeur du grain). Sachant cela, la variété peut être mise en valeur à travers la cuisson pour révéler sa sucrosité, sa délicatesse et sa complexité.
UNE VARIÉTÉ D’AVENIR
En plus d’offrir une tasse complexe et différenciante, la culture du wush wush à l’origine est solide. Cette variété s’acclimate parfaitement à de nombreux terroirs et à de nombreux climats. Le wush wush résiste bien aux sécheresses, à la pluie et à des températures chaudes comme froides en haute altitude. Un vrai caméléon ce wush wush.
Moins sensible face aux maladies et notamment face à la rouille, il peut avoir un rendement d’environ 1kg de café en parche par an et par arbuste. Les variétés résistantes sont de plus en plus recherchées par les producteurs qui anticipent de nouvelles pratiques agricoles en vue du changement climatique. Le wush wush est aussi une variété parfaite pour tout type d’expérimentation sur les process : fermentation anaérobique, lactique, acétique, thermique…
En bref wush wush coche toutes les cases.&nbsp;

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