Passionfruit - Colombia

This coffee has been in the works for a while, and we're very excited to finally get it in your cups. While on a trip to Spain last year, Papercup owner Graeme asked in the local coffee shop if they had anything special brewing that day, he received a cup of Passiflora from Marlon Rojas at the La Reserva Farm in Huila, Colombia. Before he'd finished the cup he was on the phone to our friends at Forest Coffee to secure a bag so we could enjoy it back in Glasgow. As expected from La Reserva, this coffee has undergone meticulous processing to ensure a high quality and complex cup. The pre-fermentation stage lasts for 24 hours, during which the cherries are left intact to allow their natural enzymes and sugars to begin unlocking the coffee's potential flavors. Following this, the cherries are depulped and semi-washed to remove the outer skin while retaining some mucilage, essential for the next transformative step. The fermentation process takes place over 48 hours under anaerobic conditions in sealed tanks. During this stage, the coffee is submerged with fresh passion fruit, introducing a natural co-fermentation element. This innovative approach enhances the complexity and tropical character of the coffee, as the passion fruit’s organic compounds interact with the coffee’s natural sugars in the oxygen-free environment. Drying takes place on raised beds over 15 days, where the coffee is carefully monitored to ensure even moisture evaporation and preservation of its intricate flavors. The slow drying process also locks in the tropical and floral notes introduced during fermentation. Finally, the coffee undergoes a 15 day stabilization period in a dark room. In the cup expect bright Passionfruit, sweet Tangerine and complex florals with an underlying creamy note of Lemon Cheesecake. More info? Click Me! Aroma/Flavour - Passionfruit, Tangerine, Floral Roast level - Light Acidity - Bright Sweetness - Tropical Mouthfeel - Medium Aftertaste - Long Process/Finish - Semi Washed Fermentation - Passionfruit Co-Ferment Origin - Colombia Region - Huila Coop/Farm(er) - Marlon Rojas, La Reserva Varietal(s) - Borbon Altitude - 1650 - 1750 masl We recommend use with: Best on filter or manual brew methods. Will work on espresso after 14 days or so. Shipping info: Same day dispatch for orders placed before 2pm Mon-Fri. (Subject to availability). Boxes are paperboard with the coffee contained in our biodegradable and recyclable bags. Recommended brew recipe: This is a relatively permeable and quick brewing coffee. Go a little coarser than your usual setting. It is forgiving and tastes real good on any brew method after 14 days or more.