Reforest Project "Natural Guamo" Brew Guide

Andres Cardona "The Beer" Brew Guide

Sumatra Gayo “Wine Process” 25 Day Anaerobic Natural

If I could describe this coffee in one word, it’d be lush.

And if I could describe it in one sentence? It’s what happens when a juicy tropical fruit salad crashes a chocolate tasting — and somehow it works.

I knew this one was special the moment I cupped it. Bright, punchy, but structured. Cherry, blueberry, green apple… all floating on top of this smooth cocoa undertone. It’s the kind of coffee that wakes you up and slows you down.

I’m really proud to share this one with you. Not just because it tastes fire — but because of what it represents.

This coffee is part of Forest Coffee’s Reforest Project — a long-term initiative planting 50,000 native trees across Tolima and Caldas. Every bag supports that. Every sip connects you to it.

Let’s get into it.

The Coffee

• Producer: Reforest Project
• Region: Caldas, Colombia
• Elevation: 1800 MASL
• Variety: Caturra
• Process: Natural with extended anaerobic fermentation
• Flavor notes: Cocoa, Cherry, Tropical Fruit, Blueberry

Filter

For this one, I linked up with competitive barista Andres Nunez, and he dialed in a recipe that absolutely sings. It brings out all the fruit-forward complexity without going overboard. Think structured sweetness with a mellow chocolate finish.

Recipe

• Dose: 15.5g
• Yield: 250g
• Total Brew time: ~2:15

Pour Pattern

• 0:00 - 50g bloom
• 1:00 - 50g (100g total)
• 1:15 - 75g (175g total)
• 1:40 - 75g (250g total)

Let it drain and settle. You’ll get this juicy acidity upfront — then as it cools, the cocoa and blueberry start to take over. It’s wild.

Pro tip: If your brew is dragging, coarsen up slightly. This recipe should stay clean and sweet without going murky.

Espresso

This one was a bit trickier to crack. I tried longer shots. Shorter shots. Lower temps. Higher temps. You name it. But one recipe stood out for being… well, kind of ridiculous in the best way.

Recipe

• Dose: 20g
• Yield: 60g
• Time: ~18 seconds

Fast. Bright. Punchy as hell. This recipe gives you a juicy fruit bomb right out the gate — blueberry and cherry right upfront, then a clean, citric snap at the end. It doesn’t have the body of a Brazilian natural, but that’s not the point. It’s electric.

Try it straight first. Then throw it in an iced latte and thank me later.

Some coffees hit you with flavor. Others hit you with meaning. This one does both.

It’s loud in the cup — cherry, blueberry, tropical acidity all crashing into cocoa — but it’s also rooted in something much bigger. Behind every bag is a commitment to reforest the very land it came from. 

That's why I bought it to share with you all.

I hope you enjoy.