Papayo Jungle Anaerobic Colombia

Why we Love this Coffee:

Papayo Jungle comes for our direct partnership with Forest Coffee and their farm El Vegel Estate. We haven't ever had a coffee like this thanks to it's relatively unique variety as well as the processing method. It's a really pretty and complex cup. It is more delicate than many other anaerobic processed coffees. There are strawberry and mango notes that are on top of a more complex base of pomegranate molasses and tepache fruity funk. This is for the ones who want to really ponder the flavor orb. 

More About this Coffee:

We are coffee growers, exporters, importers, and project developers from Colombia, and our agricultural journey began in 1995, growing avocados. But after a drop in price and challenges in the market, in 2010 we started growing our own coffee at our farm with Caturra, at El Vergel Estate in Tolima. By 2015, we had successfully cultivated our first varietals. Later in 2017, after facing challenges in the local market, Martha,
Shady, and Elías began searching for innovative ways to add value to their coffees and bridge the gap between producers and roasters. Forest Coffee was born in 2019 from a vision to unlock the true potential of Colombian coffee by embracing innovation in
processing, education, and sustainability. Our mission is to connect coffee growers directly with international markets, ensuring fair prices and transparency. Today, in 2025, Forest Coffee is a thriving network of 250 coffee-growing families, with four major projects across Colombia, a dedicated team of 25+, and a global community. Our journey is a testament to the power of innovation and community in transforming the coffee industry for the better

PROCESS DESCRIPTION: 

The journey of Papayo Jungle begins with the careful selection of Papayo coffee cherries, a rare and exceptional variety. Handpicked at peak ripeness, the cherries are subjected to a 4-hour aerobic pre-fermentation phase on tarps. This initial stage enhances the coffee’s natural fruity and tropical notes, setting the foundation for its vibrant flavor profile.

Following pre-fermentation, the cherries are transferred to hermetic tanks placed under shade, where they undergo a 96-hour fermentation process. The controlled environment, with humidity levels maintained between 22-25%, allows for a slow and even fermentation, amplifying the coffee’s complexity. This step highlights the unique tropical qualities of the Papayo variety, producing flavors reminiscent of strawberry, mango, and pomegranate, balanced by a hint of citric acidity and a smooth chocolate undertone.

Once fermentation is complete, the cherries are mechanically dried for 76 hours. This precise drying method ensures that the beans reach their ideal moisture content, preserving their vibrant and intricate flavors. The controlled drying process is key to maintaining the integrity of the natural process, locking in the exotic notes that define Papayo Jungle.

Geography: Colombia 

Region:  Nariño

Elevation: 1800 m

Producer: Huver Castillo

Variety:  Caturra

Process: Enzyme Fermented Anaerobic Washed