PAPAYO

Exotic profile of this unique variety, intense in sweetness and perfectly combined with red and orange fruits with a finish like sparkling acidity

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Papayo

Altitude

1.800 MT

Natural Anaerobic

This coffee is fermented anaerobically for 96 hours in plastic tanks and then dried for 15 days in raised beds under the sun, to finish with 20 days of stabilization before the milling.

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

Wilder Lasso

EL Diviso

Wilder Lasso is a new coffee lover! He came to be a coffee producer not long ago since 2017 when he came to help his father at his Farm El Diviso in the mountains of San Adolfo. Because of his passion for coffee and family history in coffee producing, Wilder entered the coffee world in a unique way, he started not only with specialty coffee right away, but with his background in genetics, and also his relentless energy of learning, he began a varietal program in Tocora, which nowadays includes more than 12 different varieties, which have been carefully selected from different origins.