Jo’s Papayo

🍒 Variety & Natural Process 🌱

Ombligón, also known as Papayo, is a variety renowned for its exceptional aromatic potential.

The cherries are harvested only when perfectly ripe, then carefully sorted by flotation and hand selection. They then undergo a particularly exacting processing protocol: 36 hours of oxidation, 48 hours of anaerobic fermentation, followed by 24 hours of submerged fermentation with recirculation of the fermentation juices to develop remarkable aromatic depth.

Drying is carried out slowly in controlled-dehumidification units at under 37 °C until the coffee reaches an ideal moisture content of 10 to 11%, ensuring excellent stability and maximum aromatic expression.