Pawpaw

Papayo is an almost unknown Arabica variety grown in Huila, Colombia. Its cherries are similar in shape to the papaya fruit, hence its name. Regarding the process, this coffee grower begins by harvesting at optimal ripeness.

Then, the beans undergo a 48-hour oxidation in the cherry. Afterward, they are pulped and left with the mucilage for another 88 hours in sealed containers.

Finally, the coffee is washed and dried slowly for 15 days. When tasted, tropical fruit and floral notes and flavors are perceived. It is a clean beverage with notes of melon, mango, orange, and honey. It has a clean and prolonged finish, medium-high tartaric-citric acidity, and a medium, creamy body.