Colombia Condor Project

Tasting notes: Chocolate brownie, muscovado sugar, orange zest.

Coffee breakdown:
Origin: Huila, Colombia
Variety: Colombia, Castillo, Caturra
Process: Washed

Pitalito, Bruselas and Timana, Huila, are home to the 96 independent women who are part of Forest Academy and the HUILA CONDOR PROJECT. The coffee undergoes a process that starts with manual selection of ripe red cherries, followed by the traditional washed method with variable fermentation times ranging from 24 to 36 hours. Drying is achieved through sun exposure for 15 - 20 days.

Through this project, Forest Green Coffee not only impact the industry and the lives of these women but also contribute to their community, families, and the overall progress of the region. This initiative that focuses on coffee production in specific regions of Colombia, collaborating closely with farming communities.

The objective is to assist them in enhancing their processes, improving quality, ensuring fair payment and establishing traceability. This initiative aims to directly connect these farmers with roasters worldwide and make a tangible impact in the lives of these women, especially by providing visibility and support in a male-driven industry such as specialty coffee.