Colombia Pastor Ordoñez Papayo

Pastor is a third-generation coffee producer, with a lineage that traces back to some of the first coffee growers in San Agustín. He began his farm at the age of 18 with 4,000 Caturra plants, and today cultivates a variety of cultivars, including Caturra, Pink Bourbon, SL-28, and Papayo. Pastor Ordonez’s farm, El Placer, spans 4 hectares at an elevation of 1800 MASL. This lot is a separation of Papayo. Papayo is relatively rare outside of Huila and little is actually known about how it arrived in Colombia. It was originally thought to be a caturra mutation, but genetic testing by World Coffee Reseach indicates a close relationship with Ethiopian Landraces. Papayo cherries are distinctive, with an elongated shape. The name comes from its similar color to the papaya fruit. Cherries are picked at peak ripeness and left to ferment for 8 hours in sealed bags followed by 12 hours in the hopper. The cherries are then released through the depulper and left to dry ferment for 36 hours. The coffee is then washed 3-5 times and moved directly to raised drying beds. The coffee dries for between 18 days to one month, depending on the weather. We’re tasting orange sorbet, lemongrass, and green papaya.