PAPAYO

PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
PAPAYO
CATEGORY 
 Microlots
VARIETY 
Papayo
PROCESS 
Natural Anaerobic
ALTITUDE 
1.550 MT
FARMER
 Luis Anibal Calderon


FARM  
 Villa Betulia
REGION
Huila
MUNICIPALITY  
 Acevedo
PROFILE
Almond, spice, cocoa, honey pollen
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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.

AVAILABLE ON SPOT

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK
Discover more available coffees on our offering list

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