Colombia - Washed Papayo

Varietal: Papayo Farm: Santa Mónica Producer: Jairo Arcila Region: Colombia – Armenia, Quindío Altitude: 1700-2000 MASL Drying Time: 10 Days Temperature: 18–28°C Annual Rainfall: 1800–2000 mm Soil: Volcanic Ash Cupping Score: 88.7 Taste Notes: Raspberry, Lime, Brown Sugar Processing: Washed Fermentation: 30-hours underwater fermentation Processing Notes: Only the ripest cherries are selectively harvested and transported to Santa Mónica’s sorting area, where they are meticulously hand-sorted and floated to remove low-density, underripe, and defective cherries. The selected cherries are then packed in GrainPro bags and transported to Cofinet’s La Pradera processing center, where they undergo additional sorting and floating to remove low-density beans and foreign material. The cherries then undergo a 30-hour underwater fermentation, allowing sugars, organic acids, and other compounds to gradually break down and develop greater flavor complexity while maintaining the coffee’s inherent qualities. After fermentation, the cherries are pulped and the mucilage is thoroughly washed away. The water is recycled and reused for subsequent batches, while wastewater is treated through a green filtration system before being used to irrigate vetiver grass beds. The washed coffee is then dried on raised beds in greenhouses for exotic varieties, with drying monitored until the coffee reaches 9.5%–11% moisture content. Origins of this Coffee Variety: Papayo is a natural mutation that originated in the small town of San Adolfo, Huila, Colombia. The variety is recognized for its elongated beans, which resemble the shape of a papaya fruit and inspired its name. Papayo is known for its exceptional cup profile, with pronounced sweetness and floral complexity. It is also valued for compact growth, tolerance to leaf rust and drought, and high yield. The variety has an average growing altitude of 1700–2000 MASL. Weight: 150g Recommended for: Filter