Colombia - El Vergel Papayo

This lot of Papayo was processed using the natural method, enhanced by a carefully designed fermentation protocol. After handpicking, cherries underwent a 4-hour aerobic pre-fermentation phase on tarps to develop vibrant fruity notes.

Next came a 96-hour fermentation in hermetic tanks under shade, with humidity controlled between 22–25%. This slow and stable fermentation intensifies the tropical character of the Papayo variety.

The cherries were then mechanically dried for 76 hours, ensuring optimal moisture and flavor retention. A final stabilization step of 30 days in GrainPro bags harmonized the profile and preserved quality.

This cup is exotic, juicy, and layered. Expect a symphony of grenadine syrup, mango, pomegranate, and bright citric acidity. A smooth body and complex sweetness round out the experience, making it a standout in our Reserve category.

This coffee is bold yet elegant, perfect for adventurous palates and those who love a coffee with both clarity and depth.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. So take these recipes as starting points, but not as absolute goal.

Espresso:
We pull our espressos on a Linea Mini R, with water around 120 ppm and a Mahlkönig X54 grinder.
We like to pull this coffee at 18g in, 42g out in about 28–30 seconds.

Filter coffee:
We brew our filter coffees on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.
We like to brew this coffee with 15g of coffee, water at 91°C and a medium-coarse grind size.

• 0:00 – Pour 50g of water and let it bloom for 45 seconds.
• 1:35 – Pour 100g of water in a circular motion.
• 1:50 – Pour 80g of water in a circular motion.

Total brew time should be 2:00 to 2:15.

Enjoy the coffee!