HiFi Series: Papayo Thermal Shock | Colombia | Light Roast Coffee

Looking to save some money on your coffee? For our best value, create a recurring order on our all-in-one subscriptions page.

TASTING NOTES:	Baked Pineapple, Butterscotch, Jasmine Tea
ROAST:	Light
PROCESS:	Thermal Shock Washed
COUNTRY:	Colombia
FARM:	Bruselas, Pitalito, Huila
VARIETAL:	Papayo – Arabica
ELEVATION:	1800
OPTIMAL BREW METHODS:	Pour-Over or Aeropress

HiFi Series

Our HiFi Series is a rotating limited-release that takes your coffee experience to a new level. Immerse yourself in a world of extraordinary flavor as we highlight exceptional coffees sourced from the finest microlots around the globe. Each batch is a tribute to the dedicated farmers and producers who cultivate these gems, ensuring a direct connection between you and the origin of your brew.

With care, we roast each bean to unveil the inherent qualities of the coffee. With our HiFi Series releases, every sip tells a story of craftsmanship, passion, and a commitment to excellence. Elevate your coffee ritual and savor the nuances of these unique lots, with precision and respect for the journey from farm to cup.

Origin

This exceptional coffee is a rare Papayo varietal that has been cultivated and processed with care by Oswaldo Toro at his family farm Finca Los Cedros. Inspired by innovative producers from the region, Oswaldo evolved their specialty coffee project through focus on selective harvesting, controlled fermentations, and intentional post-harvest practices. 

The attention to discovering the hidden potential inside the fruit involves careful decisions in fermentation, time, and temperature to elevate the enjoyment of the coffee. The combination of creativity and science allows them to share new expressions of coffee while respecting the plant. 

Papayo is primarily only found in the Huila region. Named for elongated cherries that resemble the papaya fruit, it's appreciated both for its flavor and natural resilience. A focused three step process of fermentation brings out maximum flavor incorporating oxidative enzymatic reactions, anaerobic fermentation, and submerged fermentation with mossto introduced to catalyze additional complexity. Finally a thermal shock process of heating and rapidly cooling the coffee stabilizes the flavor and aromatic compounds. 

These complex stages result in preserving the delicate floral and fruit notes of the coffee to your cup. It has instantly become a staff favorite with rich pineapple notes, tons of sweetness, and a floral tea finish that delicately lingers. Our lightest roast profile showcases what makes this coffee special with just the right amount of development. Enjoy a bag today!