PAPAYO'S NECTAR

Name: PAPAYO'S NECTAR
Availability: OutOfStock

CATEGORY
Microlots

VARIETY

Papayo

PROCESS

Semi-Washed

ALTITUDE
1.800 MT

FARMER
Luis Anibal Calderon

FARM
Villa Betulia

REGION
Huila

MUNICIPALITY
Acevedo

PROFILE
Amaretto, dried fruits, peach, and caramel notes.

Request green coffee samples here

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.