PAPAYO'S NECTAR

CATEGORY 
Microlots
VARIETY 
Papayo
PROCESS 
Semi-Washed
ALTITUDE 
1.800 MT


FARM  
Villa Betulia
REGION
Huila
MUNICIPALITY  
Acevedo
PROFILE
Amaretto, dried fruits, peach, and caramel notes.
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.

AVAILABLE ON SPOT

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

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