CHILL PAPAYO
CHILL PAPAYO - Forest Coffee

CHILL PAPAYO

Pink pepper, peppermint, lime, and almonds notes.

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INFORMATION

PROCESS

HISTORY

ORIGIN

Origin

Huila 
VARIETY

Variety

Papayo 
ALTITUDE

Altitude

 1.800 MT 

 Washed 

 This papayo was processed with a fermentation in mucilage for 144 hours, washed and then dried under the sun for 15 days.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Luis Anibal Calderon 

Villa Betulia 
This coffee comes from a well-known producer in Huila, Luis Anibal, who has been recognized by his farm Villa Betulia with many different varieties, which, include this Catuai micro-lot! Located in the heart of San Agustin, Huila, he has been working with his family to promote specialty coffee through all his neighbors and relatives, creating an outstanding effect in his coffees and his community! We are really happy to start now promoting his coffees and for sure there will be coming more from him in the near future! 
8X2A3847

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