PAPAYO JUNGLE

PAPAYO JUNGLE
PAPAYO JUNGLE
PAPAYO JUNGLE
PAPAYO JUNGLE
PAPAYO JUNGLE
PAPAYO JUNGLE
PAPAYO JUNGLE
PAPAYO JUNGLE
PAPAYO JUNGLE
PAPAYO JUNGLE
PAPAYO JUNGLE
PAPAYO JUNGLE
PAPAYO JUNGLE
PAPAYO JUNGLE
PAPAYO JUNGLE
PAPAYO JUNGLE
CATEGORY 
 Reserve
VARIETY 
Papayo
PROCESS 
Natural
ALTITUDE 
1.500 MT
FARMER
 Elias & Shady Bayter


FARM  
 El Vergel Estate
REGION
Tolima
MUNICIPALITY  
 Fresno
PROFILE
Chocolate, strawberry, mango, pineapple, citric acid, pomegranate
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HISTORY: 
Back in 1995, the Bayter Family rolled up their sleeves and dove headfirst into the agricultural scene at El Vergel farm. Avocado was their main squeeze, but when avocado prices took a nosedive in 2006, they knew it was time to shake things up. So, they tossed some coffee varieties into the mix – catimore, red, yellow caturra – and boom, a coffee empire was born! Fast forward to 2016, and with a little guidance from coffee guru Miguel Jimenez, they planted specialty coffee varieties, setting the stage for some serious coffee greatness. Then, in a stroke of genius, they embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab. And let's not forget their claim to fame – the Koji fermentation process, a game-changer in the green coffee game! Now, meet the dynamic trio behind the scenes: Martha Montenegro, along with her coffee-savvy partners Elias and Shady. Together, they're not just brewing coffee; they're brewing up a whole community revolution! Their mission? To blend tech magic with coffee passion and sprinkle a little extra joy into the lives of everyone at El Vergel Estate.
PROCESS DESCRIPTION: 
The journey of Papayo Jungle begins with the careful selection of Papayo coffee cherries, a rare and exceptional variety. Handpicked at peak ripeness, the cherries are subjected to a 4-hour aerobic pre-fermentation phase on tarps. This initial stage enhances the coffee’s natural fruity and tropical notes, setting the foundation for its vibrant flavor profile.

Following pre-fermentation, the cherries are transferred to hermetic tanks placed under shade, where they undergo a 96-hour fermentation process. The controlled environment, with humidity levels maintained between 22-25%, allows for a slow and even fermentation, amplifying the coffee’s complexity. This step highlights the unique tropical qualities of the Papayo variety, producing flavors reminiscent of strawberry, mango, and pomegranate, balanced by a hint of citric acidity and a smooth chocolate undertone.

Once fermentation is complete, the cherries are mechanically dried for 76 hours. This precise drying method ensures that the beans reach their ideal moisture content, preserving their vibrant and intricate flavors. The controlled drying process is key to maintaining the integrity of the natural process, locking in the exotic notes that define Papayo Jungle.

To perfect the coffee, the beans are stabilized for 30 days in GrainPro bags. This stabilization phase allows the flavors to harmonize and mature, ensuring a well-rounded and polished cup. The controlled storage environment protects the beans from external factors, guaranteeing that the coffee’s quality is preserved until it reaches the roaster.

AVAILABLE ON SPOT

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK
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