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 90% carbon-free.

El Salvador is a land of volcanoes. There are 23 throughout the country, 5 of which are active. The country has a surface area of 21,041 km², making it the smallest in Central America. It has an essentially mountainous topography, although the Pacific coast that runs down the side of the country is flat. Its highest point is El Pital, which stands at 2,730 metres. In terms of climate, it has a wet season, a dry season, and tropical weather all year round.&nbsp;&nbsp;

Firstable,
selective harvesting is done on the farm to achieve the appropriate level of
ripeness and achieve good fermentation. After manual selection, we take our
coffee to the wet mill, where we classify or separate it by density. After we
obtain the ideal beans for our process, the cherries are placed in fermentation
tanks, water is added, and they are left to ferment for 40–50 hours, depending
on how long it takes to reach the desired pH. Once fermentation is complete, we
remove the coffee from the fermentation tanks, carry out our pulping process,
and, once again, the freshly pulped coffee is returned to the fermentation
tanks and left to ferment for 48–60 hours, until it reaches the required pH.
Finally, the coffee is transferred to patios for two to four days to be
pre-dried. It is then harvested and placed on raised beds to finish drying.<o:p></o:p><o:p></o:p>

Firstable, selective harvesting is done on the farm to achieve the appropriate level of ripeness and achieve good fermentation. After manual selection, we take our coffee to the wet mill, where we classify or separate it by density. After obtaining the ideal beans for our process, the cherries are placed in fermentation tanks (nothing is added) and left to ferment for 72–96 hours, depending on how long it takes to reach the ideal pH we're looking for.&nbsp;Once fermentation is complete, we remove the coffee from the fermentation tanks and then the coffee is sent to patios for 2 to 4 days to pre-dry. It is then harvested and placed on raised beds to finish drying.

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Our soils can't take it anymore.

Los Naranjos