PAPAYO'S NECTAR

PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
PAPAYO'S NECTAR
VARIETY:
Papayo
PROCESS: 
Semi-Washed
CATEGORY: 
 Microlots
PROFILE:
Amaretto, dried fruits, peach, and caramel notes.
FARMER:
 Luis Anibal Calderon
FARM:  
 Villa Betulia
REGION:
 Huila
MUNICIPALITY:  
 Acevedo
ALTITUDE: 
1.800 MT
Try our green coffee Beans

FIND THIS COFFEE IN STOCK AT THESE SPOTS:

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK
Schedule a Call and Get this Coffee
Check the full Green Coffee Offering List
HISTORY: 
Let's talk about Villa Betulia farm. It's been in the game for about 15 years now. Back in the day, it was all about the classics – Castillo and Colombia varieties ruled the roost. But around 12 years ago, a change was in the air. They decided to mix things up. First came Geisha, a real game-changer. And you know what? It worked like a charm! So, they thought, why stop there? Now, Villa Betulia boasts over 20 varieties, and not a single one is your run-of-the-mill type. It's like a coffee carnival out there.
PROCESS DESCRIPTION: 
The Papayo coffee process begins with a 24-hour tank immersion, allowing cherries to absorb fruity goodness. Subsequently, a 36-hour fermentation in tanks enhances the beans' characteristics. After depulping, the beans sun-dry on blue patios for 12 days. Following a 20-day cooling period, they are prepared for milling, promising a flavorful addition to your cup.
Ask for non roasted samples

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