PAPAYO'S NECTAR

PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
CATEGORY: 
 Microlots
VARIETY :
Papayo
PROCESS: 
Semi-Washed
ALTITUDE: 
1.800 MT
FARMER:
 Luis Anibal Calderon

FARM:  
 Villa Betulia
REGION:
 Huila
MUNICIPALITY:  
 Acevedo
PROFILE:
Amaretto, dried fruits, peach, and caramel notes.
Try our green coffee
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AVAILABLE ON SPOT

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK
See the full list of coffees available at your nearest location
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: 
The Papayo coffee process begins with a 24-hour tank immersion, allowing cherries to absorb fruity goodness. Subsequently, a 36-hour fermentation in tanks enhances the beans' characteristics. After depulping, the beans sun-dry on blue patios for 12 days. Following a 20-day cooling period, they are prepared for milling, promising a flavorful addition to your cup.
Try our green coffee

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