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.
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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: 
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.

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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