Colombia, Santa Mónica
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About the Bean
This limited release coffee is from a microlot producing 100% Papayo varietal, a rare mutation that took place in Acevedo, Huila. Ripe cherries turn orange and the shape is similar to a papaya. The cup profile is complex with defined cherry, tropical fruit, and sweet caramel notes.
This coffee was grown by Jairo Arcila at the farm Santa Mónica. This coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 50 hours at a temperature below 22ºC. Then the whole cherries were placed on raised beds until 11% moisture content was achieved.
Region
Armenia, Quindio
Variety
Papayo
Process
Natural (Extended Fermentation 2)
Altitude
1400-1500 MAS
Producer
Jairo Arcila
Roast
Sweetness
Acidity
How to brew
Espresso
Filter
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