Coffee in Colombia is serious business.
This Grand Cru offering is from long time coffee professional Jairo Arcila. The same producer who brought us the Geisha and the Peach Paradise, has wowed us again with another rare and exotic varietal. Papayo. Pronounced Pa-Pie-o.
This Varietal is a rare mutation that took place in Acevedo region of Huila, Colombia. The bean has a similar physical appearance to the Pacamara varietal. However, the cup profile is far sweeter and as floral as a Geisha. Ripe Cherries turn orange in color and the shape is similar to a papaya fruit, thus the name Papayo. The cup profile is complex with defined jasmine, sugar cane, and sweet chocolate notes.
We have featured a number of different varietals recently; Pink Bourbon, Geisha, Wush Wush and Sl-28 but have never had the chance to get our hands on Papayo until now. The importance of varieties in coffee has grown significantly in the last 10 years. Most people are familiar with the different types of wine varieties such as Chardonnay, Pinot Noir, Zinfandel, Merlot and on and on. These same variations are now highlighted in coffee, and while many of our single origin offerings are a mix of different varieties, some, like these are not. The most sought after coffees in the world tend to be single lot varieties.
Grown at the Santa Monica farm in Quindio, this coffee went through an extensive fermentation processing technique. Ripe Cherries were exposed to a dry Aerobic fermentation of 24 hours before being placed inside grainpro bags for 50 hours at a temperature below 22 degrees Celsius. Then the whole cherries were placed on raised beds to dry until 11% moisture content was achieved.
Tasting Notes: White Chocolate, Red Apple, Cardamom, Mandarine, Sugar Cane
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Tasting Notes: White Chocolate, Red Apple, Cardamom, Mandarine, Sugar Cane ....................
