Colombia Diofanor Ruiz Papayo

Coffee overview It has been a while since a heavy funk drop. This is it. Funk level 2 for unnatural funk, this anaerobic natural Papayo presents huge flavors in a highly fermented format. Big grape soda up front, slightly balsamic depending on brew method, leads into concentrated fruit formats (jam, leather), and finishes slightly bitter, slightly boozy, with the amaro note reminding me of a Mexican fernet-style amaro liqueur I recently came across (Licor del Sobrador for those interested). Coffee flavor profile Grape soda, fruit leather, amaro Acidity: sparkling tartaric Sweetness: jammy, very heavy Body: slight booze, slight cacao Funk: Level 2 (unnatural funk) Brewing evaluation Rest: 30+ days recommended Filter eval day 1: Gabi Standard Recipe of 1:18 shows a very intense cup, loaded with fizzy tartaric notes, deeply sweet concentrated stone fruits, and a strong finish that varies from bitter fernet, to sweet amaro, to dry cacao. Information Farm: La Divisa Producer: Diofanor Ruiz Region: Quindio Country: Colombia Variety: Papayo Process: Anaerobic natural Sourcing: Cofinet