PAPAYO

PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
VARIETY:
Papayo
PROCESS: 
Natural Anaerobic
CATEGORY: 
 Microlots
PROFILE:
Almond, spice, cocoa, honey pollen
FARMER:
 Luis Anibal Calderon
FARM:  
 Villa Betulia
REGION:
 Huila
MUNICIPALITY:  
 Acevedo
ALTITUDE: 
1.550 MT
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FIND THIS COFFEE IN STOCK AT THESE SPOTS:

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK
Schedule a Call and Get this Coffee
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HISTORY: 
Let's talk about Villa Betulia farm. It's been in the game for about 15 years now. Back in the day, it was all about the classics – Castillo and Colombia varieties ruled the roost. But around 12 years ago, a change was in the air. They decided to mix things up. First came Geisha, a real game-changer. And you know what? It worked like a charm! So, they thought, why stop there? Now, Villa Betulia boasts over 20 varieties, and not a single one is your run-of-the-mill type. It's like a coffee carnival out there.
PROCESS DESCRIPTION: 
This coffee initiates its flavor development with a 96-hour soak in plastic tanks, followed by a 15-day sun-drying session on raised beds. Subsequently, it undergoes a relaxing 20-day resting period in grain pro bags before progressing to the milling stage. This streamlined process ensures optimal flavor infusion and prepares the coffee for a delightful brewing experience.
Ask for non roasted samples

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