COLOMBIA PAPAYO - Tostato per Filtro ed Espresso

PAPAYO — Washed | Huila, Colombia

High-altitude Arabica, artisanal fermentation

At an altitude of 1,720 meters, in the heart of Huila—one of Colombia’s most celebrated regions for coffee quality—Papayo is grown. A rare variety, harvested only at peak ripeness to ensure an impeccable raw product.

But it’s the process that makes this coffee unique in the world.

The process:

The whole cherries are immersed and fermented for 96 hours. They are then pulped and left in their mucilage for another 48 hours in fermentation tanks. The final touch? Co-fermentation with wild blackberry must, typical of the region—an element that doesn’t alter the coffee’s quality, but enriches it with unique, inimitable notes. The final stage is a slow, 15-day sun-drying process, which locks in every aromatic nuance.

In your cup:

A complex, refined sensory experience. Notes of red fruit, rose tea, lime, plum, and blueberry. Medium acidity, delicate body, and a clean, refreshing cup. Floral, fruity, vibrant.

You’ve never tasted anything like it. And you won’t forget it.

Technical details:

• Species: Arabica
• Variety: Papayo
• Process: Washed (extended fermentation + wild blackberry co-fermentation)
• Altitude: 1,720 masl
• Harvest: 2026
• Origin: Huila, Colombia

🍇 A coffee found nowhere else.