Tasting Notes: Blueberry, Cherry, Candy
Process: Anaerobic
Varietal: Papayo
Altitude: 1650 MASL
Origin: Colombia
About the farm:
This Papayo comes from Cultivares Farm in Tarqui, Huila, Colombia, where young producer Santiago Noriega is taking a fresh, experimental approach to specialty coffee. Grown at 1,650 MASL, this Papayo variety is produced with a carefully controlled anaerobic natural process designed to bring out the character of the variety and the fruit-forward qualities of the coffee.
Ripe cherries are selectively hand-picked before being floated to remove defects. They then undergo 72 hours of sealed anaerobic fermentation, followed by 10 days of drying in a parabolic dryer. The coffee is finished with 18 hours of mechanical drying at 45°C, helping to carefully control the final moisture content and preserve the flavours developed during fermentation.
Cultivares is a family-led project built around Santiago’s desire to approach coffee differently. Growing up in a coffee-producing family, Santiago was surrounded by both farming and the commercial side of coffee from an early age. Today, he is putting that experience into practice, focusing on quality, experimentation and the potential of Colombia’s diverse coffee varieties.
This is a distinctive expression of Papayo, combining the variety’s natural character with a long anaerobic fermentation and natural processing to create a coffee with plenty of personality.
This is a HUGE coffee, very ferment forward with big boozy tropical notes.