Colombia | Jhon Rodriguez - Papayo

Tasting Notes: Mango sorbet, lilac, raspberry, melon Origin: Vereda La Esperanza, Acevedo – Huila, Colombia Farm: Finca Rio Negro Producer: Jhon Rodriguez Varietal: Bourbon Papayo Process: Advanced washed and co-fermented (tropical fruit) About: This Papayo comes from Jhon Rodriguez at Finca Río Negro in Huila, Colombia. His family’s connection to coffee goes back generations, but Río Negro represents a newer chapter, built when they relocated from Colombia’s Coffee Axis and started over on new land. What began with traditional varieties has been steadily replanted with more expressive cultivars like Pink Bourbon, Aji Bourbon, and Papayo, with a clear focus on producing high-quality, specialty-driven lots. Jhon’s work stands out for its balance of tradition and control, pairing farm-level knowledge with a more technical approach to fermentation. This lot is a washed Papayo, grown at 1,600-1,750 masl, processed through a controlled anaerobic fermentation. After hand-selecting ripe cherries, the coffer is washed, disinfected, and depulped before being moved into sealed tanks. Fermentation is guided using Saccharomyces cerevisiae (beer yeast), along with a tropical fruit pre-ferment that is used to shape the final cup. The coffee ferments for three to four days with active monitoring, then is dried on raised beds until stable. The variety and process are both clearly present, with a profile that feels structured, expressive, and distinctly modern without losing its origin. Roast Level: Intensity: Whole Bean Coffee | Net wt. 8 oz.