Christmas Punch
EU* on orders over 75/99€
On Mondays and Wednesdays
Bratislava, Košická 21
Product detailed description
Christmas Punch
We are excited to introduce you to our 2025 edition of Christmas Punch. It all began in the sun-drenched days of early summer 2025 when we started planning this wonderful Christmas treat. As the holiday season approaches, we invite you to indulge in this festive mood. With every sip, you’ll be transported to a winter wonderland. This coffee instantly reminded us of the exciting tropical taste of Christmas times of our youth. This is a story from ancient times. From the time of myths and legends when… Oh no, we are not that old that is another story from far far away. This coffee will remind you of a times when you took a first bite of coconut on Christmas chocolate cookies combined with tropical fruits. Another sip took us right back to taste of candied citrus and vanilla warmth. These beans might be the definition of Christmas. We hope you will enjoy it as much as we do.
San Augustin coop
These coffees are cultivated by Colombian coffee farmers from the regions of Tolima, Huila, and Caldas. Depending on the harvest season, cherries are sourced from these regions to ensure the freshest crops, then transported and processed at our farm, El Vergel Estate. Our agricultural journey began in 1995, and in 2010 we started cultivating coffee at El Vergel Estate in Tolima. By 2015, we had successfully harvested our first varietals. In 2017, after facing challenges in the local market, Martha, Shady, and Elias set out to find innovative ways to add value to their coffees and close the gap between producers and roasters. Forest Coffee was founded in 2019 with a vision to unlock the true potential of Colombian coffee through innovation in processing, education, and sustainability. Our mission is to connect coffee growers directly with international markets, ensuring fair pricing and full transparency. Today, in 2025, Forest Coffee has grown into a thriving network of 250 coffee-growing families, four major projects across Colombia, a dedicated team of 25+, and a global community of partners and roasters. Our story is a testament to how innovation and community can transform the coffee industry for the better.
144hr fermentation
The innovative method begins with the careful selection of Pink Borbon cherries, which are then co-fermented with dehydrated coconut and coconut water. This fermentation occurs anaerobically in plastic tanks for 144 hours, allowing the tropical flavors to fully infuse into the beans. After fermentation, the coffee is sun-dried for 30 days with lemon peel to impart a distinctive citric finish. During this drying phase, the coffee and lemon peel are combined in drying beds and subjected to both sun and mechanical drying methods, ensuring a consistent and thorough drying process. Finally, the coffee undergoes a 45-day stabilization period in GrainPro bags before milling. This meticulous process results in a coffee with a unique flavor profile featuring citrus, coconut, lemonade, and a creamy texture with tropical fruits.
About this coffee
Cupping score: 88.75
Farm: San Augustin coop
Producer: micro famers
Region: Huila, Colombia
Altitude: 1750 MASL
Variety: pink bourbon
Processing: natural + coferment
About variety
Pink Bourbon is a rare and coveted find. A hybrid of Red and Yellow Bourbon, this varietal stands out in every way—from the striking pink color of its ripe coffee cherries to the sweetly complex flavor of its beans. Even in ideal growing conditions, Pink Bourbon is challenging to cultivate.
Anaerobic fermentation
Fermentation is a chemical process whereby carbohydrates, such as sugars are broken down into alcohols or acids by microbial activities in the absence of oxygen. While fermentation is, by its nature, an anaerobic process, the term “anaerobic fermentation” refers specifically to fermentation that occurs in a custom-built, oxygen-free environment, such as a sealed container or tank.
Additional parameters
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