Papayo from Huili, Colombia, will captivate you with its unique flavor from the very first sip. Bergamot shines in the foreground, bringing juicy and sparkling freshness that immediately awakens the senses. This is followed by the fullness of blueberries with a delicate fruity aftertaste, and the overall impression is softened by the sweet tone of caramel candy. The whole profile is rich, distinctive, and yet delicate, offering an experience that has the power to surprise and delight at the same time.
The Finca La Loma farm has a long history, but its current character was shaped by Wilmer Moncayo, who bought it in 1967. He transformed the family tradition into his own vision when he decided to replace all the original Typica and Caturra varieties with more modern and unique variants, namely Tabi, Gesha, Pink Bourbon, and Papayo. Papayo has thus become a symbol of his courage, perseverance, and openness to experimentation. The trees planted on six hectares of land are not just crops, but also proof that innovation and tradition can reinforce and inspire each other.
The processing itself is based on the experimental salt natural method, which Wilmer was inspired to try by his collaboration with the Friedhats Coffee roastery. The cherries are left for several days in a solution of water and a small amount of salt, reminiscent of the lactic fermentation known in the food industry. This bold experiment gives the coffee purity, distinctive fruitiness, and a structured body. Fermentation and washing are followed by careful and slow drying, resulting in a bright, energetic, and utterly distinctive profile.
- Altitude: 1,750 m above sea level
- Farmer: Wilmer Moncayo