Grown at El Vergel Estate in Tolima, Colombia, and processed using a natural anaerobic method, this limited coffee is packed with lush fruit and deep intrigue.
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Forbidden Fruit
$25.00
Shipping calculated at checkout.
Juicy. Fermented. A little dangerous.
This isn’t your daily drinker...Forbidden Fruit is a tropical microlot that seduces from the first sip.
Grown at El Vergel Estate in Tolima, Colombia, and processed using a natural anaerobic method, this limited coffee is packed with lush fruit and deep intrigue.
You'll taste layers of guava candy, banana cream, red berries, chocolate, and a citrus finish that lingers like a secret.
Roasted to a light-medium level to preserve clarity and mouthfeel, it’s the kind of coffee that makes you lean in closer.
Pickup available at Roasted By Mom Cafe
Usually ready in 2-4 days
Ordering
Because we roast fresh to order. Orders are processed and shipped between 2-3 Business days via USPS or FedEx for expedited delivery.
Free shipping available on orders 50.00 or more.
We offer local pickup at our shop in Hillsboro, Oregon.
RETURNS
Due to the nature of our items we do not accept returns or exchanges once your item is shipped out.
If in the event there is damage upon receiving the item(s) we request all customers to take photos of the packaging and send them to info@roastedbymom.com If we determine damages were made during shipment we will either re-send the order again or replace item at no additional costs.
Fermented in paradise. Roasted in rebellion.
The Process
It begins with hand-selected Red and Yellow Caturra cherries from El Vergel Estate, carefully grown by Elías and Shady Bayter. After a 48–60 hour anaerobic fermentation, the coffee is sun-dried on raised beds to 30% moisture, then finished in low-heat mechanical dryers.
A pre-stabilization phase enhances the fruit character before final drying locks in the coffee’s vibrant, tropical profile.
The Producers
In 1995, the Bayter family began farming avocados, but a devastating crop disease forced them to pivot. By 2010, led by matriarch Martha Bayter, the farm shifted toward coffee—planting red and yellow Caturra and diving deep into fermentation and specialty processing.
Their passion quickly evolved into innovation from Rainforest Alliance certification to planting rare varietals like Geisha and Java, to pioneering natural anaerobic methods and cutting-edge KOJI fermentation. Today, El Vergel is home to over 28 varietals and is recognized as one of Colombia’s most progressive and quality-driven coffee farms.
How to Brew
Dose: 18g coffee
Water: 300g at 200–203°F
Grind: Medium-fine
Ratio: 1:16.6
Time: ~2:45–3:15