Fruit to the max. This innovative infused coffee project delivers maximum fruit flavour while creating added value for growers. Using ground-breaking techniques, this extraordinary lot produces an unforgettable profile featuring vibrant red fruits and luscious tropical notes. Infusion is an often misunderstood term which has become highly controversial in coffee circles recently. Often used interchangeably with the term “co-ferment”, it’s important to understand the difference between the two. With a co-ferment, products like fruits are added to the fermenting coffee, bringing with them their own sugars, yeasts and microbes to feed the fermentation. This won’t make the coffee taste like the fruit which is added, just increase the potential for fermentation flavours. Infusion however, directly transfers flavour to coffee using natural or synthetic flavourings. The lack of transparency around production methods, and the adoption of opaque and misleading terms for marketing purposes creates confusion about what constitutes "naturally" produced flavour profiles, with some criticising any additions, including yeasts. This project aims to demonstrate where we believe infusion can positively impact the industry, by adding value to lower grade coffee. As the process doesn't require cherry to be floated or sorted, growers benefit by selling their entire harvest rather than just premium selections. The process starts with ripe cherries from the Huila region, selected by Forest Coffee's team. This innovative lot combines tropical and berry profiles through a two-part process: one batch undergoes 48-hour fermentation with dehydrated mango to infuse tropical sweetness, while another batch ferments with diluted raspberry oil for the same duration to add bright, fruity notes. After fermentation, the coffees are combined and dried under controlled conditions, allowing their flavours to integrate harmoniously. This multi-day drying process ensures even moisture reduction, while preserving the delicate aromatics developed during fermentation. The result is a complex cup featuring notes of ripe mango, raspberry jam, red fruit acidity, floral undertones, and a lingering tropical sweetness.