CHILL PAPAYO - Forest Coffee
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CHILL PAPAYO
This papayo was processed with a fermentation in mucilage for 144 hours, washed and then dried under the sun for 15 days.
Spot
Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK
Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK
REQUEST SAMPLE
INFORMATION
PROCESS
HISTORY
Origin
Huila
Variety
Papayo
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!
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