Papayo - Lot # 7 | Washed - 72 hours fermentation | Grapefruit, Dark Chocolate, Black Tea, Hint of Tamarind

Papayo Variety 
The Papayo variety is very rare and is found on a few farms in Huila, Colombia. Its cherries resemble papaya, hence the name. Recent genetic tests indicate that it is an Ethiopian landrace, similar to Gesha or Wush Wush.

The Producer  
Ancelmo and his sons, Damian and Leonardo, are traditional farmers. Their farm, "La Cumbre," is located in the mountains of Palermo, Huila, at over 1,900 meters above sea level. Ancelmo mainly cultivates Caturra but also grows exotic varieties like Papayo and Gesha. This year, Ancelmo faced difficulties delivering his coffee due to landslides caused by heavy rains, but with the community's help, they cleared the path.

The Process 
Manual harvesting ensures ripe and sweet cherries. The initial fermentation lasts three days with the whole cherry, followed by another 72-hour fermentation without the skin. This year, they extended the fermentation to enhance the sweet notes of vanilla and caramel. Finally, the coffee is slowly dried on solar beds for 25 to 35 days.