Inspired by the sweetness of birthday cake, this experimental Pink Borbon is one of the most playful coffees we’ve offered.

This is not a coffee flavored after roasting. Its distinctive character was developed during processing in Colombia through co-fermentation with yeast and banana.

The coffee comes from producers across Tolima, Huila, and Caldas and is processed at El Vergel Estate. After harvest, the cherries undergo a 48-hour pre-fermentation in sealed bags. They are then depulped, leaving the sweet mucilage around the beans, and fermented for five days with yeast and banana.

After fermentation, the coffee is pre-dried on open patios before being mechanically dried in static silos for greater consistency. A final 30-day stabilization period allows the flavors to settle and integrate.

El Vergel’s coffee story began in Tolima in 2010. After facing challenges in the local market, Martha, Shady, and Elías Bayter began exploring new ways to add value to Colombian coffee and connect producers more directly with international buyers. That work led to the founding of Forest Coffee in 2019. Today, its network includes approximately 250 coffee-growing families across Colombia.

In the cup, this co-fermented coffee is intensely sweet and creamy. We taste vanilla cupcake and cotton candy up front, supported by milk chocolate, with a fruit-punch character that becomes more noticeable as the coffee cools.

It’s a birthday party in a cup.