PAPAYO'S NECTAR

This Papayo is processed with a semi-washed anaerobic, with 24 hours of pre-fermentation in cherry, followed by 36 hours of aerobic fermentation in plastic tanks depulped, then dried in blue-colored covered patios for 12 days, and stabilized for 20 days before milling.

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Papayo

Altitude

1.800 MT

Semi washed

This Papayo is processed with a semi-washed anaerobic, with 24 hours of pre-fermentation in cherry, followed by 36 hours of aerobic fermentation in plastic tanks depulped, then dried in blue-colored covered patios for 12 days, and stabilized for 20 days before 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

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!