Approachable, easy sipping! Great for drip coffee and iced coffee!

History: This coffee comes from one of the first projects built in Forest, which is made up of more than 80 amazing coffee farmers from the beautiful mountains in the south of Tolima. For this project, a 24 hour fermentation protocol is executed, in which all the farmers de-pulp and ferment their coffees on their own farms. After the coffee has gone through the fermentation, it's taken down to a solar dryer where all the coffees are dried together to accomplish a more homogeneous profile and control the moisture levels of all the lots, which are then stabilized in grain pro bags for 25 days before being milled. 

Finca La Roma is centered in the village of Gaitania where Emmanuel Enciso is a coffee grower raised by coffee grower parents, who taught him everything about coffee. In 2006 he had the opportunity to learn much more about processes, quality, and varieties; managing to focus his farm and several producers in the zone on producing specialty coffees, but he had a problem in common with the other coffee growers, they did not have the capacity to produce large quantities, because they did not have a central processing center for quality processes. That is why in 2016 he began with his family to create a coffee processing center that became a strategic bridge between more than 15 villages in Gaitania and processing the coffees of coffee growers throughout the area.