PAPAYO PARADISE

PAPAYO PARADISE
PAPAYO PARADISE
PAPAYO PARADISE
PAPAYO PARADISE
PAPAYO PARADISE
PAPAYO PARADISE
PAPAYO PARADISE
PAPAYO PARADISE
PAPAYO PARADISE
PAPAYO PARADISE
PAPAYO PARADISE
PAPAYO PARADISE
CATEGORY 
 Microlots
VARIETY 
Papayo
PROCESS 
Washed
ALTITUDE 
1.800 m
FARMER
 María Belén Díaz


FARM  
 Resinas
REGION
Huila
MUNICIPALITY  
 Acevedo
PROFILE
Creamy body, Floral, Lavender, Papaya, Tangerine, Tropical Fruits, Cape gooseberry
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HISTORY: 
María Belén Díaz is the daughter of a coffee grower, and she has been connected to coffee her entire life. She has been producing specialty coffee for over 12 years. Additionally, she worked for several years as a coffee quality analyst in the department of Cauca, Colombia, where she developed cupping skills and acquired knowledge that led her to focus on coffee production. María Belén Díaz is one of the 96 women who are part of the Huila Condor Project and was one of the first women in the region to obtain a certification in coffee processing from The Forest Academy in 2024.

María produces coffee alongside her husband, Narciso Narváez, and their three sons. They arrived in the municipality of Acevedo as workers, and with hard work and savings, they acquired the "Resinas" farm, where they grow varieties such as Papayo, Caturra, Castillo, Borbón Rosado, and Gesha. They dream of having their coffee recognized internationally.
PROCESS DESCRIPTION: 
The process begins with a 36-hour pre-fermentation in cherry, where the coffee cherries are stored in GrainPro bags. This initial step enhances the development of fruity and floral notes before further processing. Following pre-fermentation, the coffee is depulped and then undergoes a 36-hour fermentation in mucilage inside GrainPro bags. This stage allows the natural sugars in the mucilage to further influence the coffee's flavor, resulting in a rich and complex taste profile. After fermentation, the beans are washed through a two-stage process, ensuring that any excess mucilage is carefully removed while maintaining the coffee's essential qualities.

The drying phase involves sun drying on canopies for 12 days, a slow and controlled process that preserves the coffee’s intricate flavors. This natural drying method ensures the beans reach the ideal moisture level, helping to lock in the coffee’s unique attributes. After drying, the coffee is stabilized for 15 days in a dark room, stored in GrainPro bags. This stabilization period allows the flavors to mature and balance, delivering a harmonious and well-rounded cup.

AVAILABLE ON SPOT

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