Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Pina Colda & Strawberries.
Rich, fruity and expressive. This is our first Papayo release. A varietal renowned for its expressive creamy and tropical profile. Eduardo excecutes a 7 part process with precision to elevate this cup. Find the profile to be reminiscent of a Pina colada.
REGION: Huila, Colombia
PRODUCER: Eduardo Rojas
VARIETAL: Papayo
PROCESS: Advanced Natural
FARM: Chorro Alto
PROCESSING:
1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
2. Floating: This ensures the removal of green, overripe, and dry cherries through density selection.
3. Oxidation: The selected cherries are oxidised in food-grade plastic drums for 72 hours, allowing
controlled pre-fermentation.
4. Pre-drying: Following the 72 hours of cherry oxidation, the coffee enters an initial drying phase to
reduce the moisture content to approximately 15%.
5. Rehydration: The coffee is then rehydrated using hot water to prepare the beans for the
subsequent fermentation stage.
6. Fermentation: Fermentation is carried out for 144 hours at temperatures below 25 °C, using
mosto from previous fermentations and an specific yeast to guide microbial activity and a tropical
flavour development.
7. Final Drying: After fermentation, the coffee undergoes mechanical drying for 72 hours, with 38 °C
during the first 18 hours followed by 32 °C for the remainder.
Pina Colda & Strawberries.
Rich, fruity and expressive. This is our first Papayo release. A varietal renowned for its expressive creamy and tropical profile. Eduardo excecutes a 7 part process with precision to elevate this cup. Find the profile to be reminiscent of a Pina colada.
REGION: Huila, Colombia
PRODUCER: Eduardo Rojas
VARIETAL: Papayo
PROCESS: Advanced Natural
FARM: Chorro Alto
PROCESSING:
1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.
2. Floating: This ensures the removal of green, overripe, and dry cherries through density selection.
3. Oxidation: The selected cherries are oxidised in food-grade plastic drums for 72 hours, allowing
controlled pre-fermentation.
4. Pre-drying: Following the 72 hours of cherry oxidation, the coffee enters an initial drying phase to
reduce the moisture content to approximately 15%.
5. Rehydration: The coffee is then rehydrated using hot water to prepare the beans for the
subsequent fermentation stage.
6. Fermentation: Fermentation is carried out for 144 hours at temperatures below 25 °C, using
mosto from previous fermentations and an specific yeast to guide microbial activity and a tropical
flavour development.
7. Final Drying: After fermentation, the coffee undergoes mechanical drying for 72 hours, with 38 °C
during the first 18 hours followed by 32 °C for the remainder.