chorro alto natural papayo

NATURAL PAPAYO — COLOMBIA
BY EDINSON ARGOTE

This coffee is an absolute belter on all brew methods ☕️

 

farm: Chorro alto 

variety: papayo

alt: 1700 masl

process: natural rehydrated yeast inoculation

region: huila, colombia

cup profile: coconut - pineapple - pina colada 

FUNKY & BRIGHT 

Edinson Argote is a passionate young coffee producer with extensive experience in the industry. He became an orphan aged three when his mother passed away and was brought up by his sister. He decided to leave his home when he was 11 years old and started working in different places. When he was 18 years old, he joined the army where he completed 18 months of service.
His real introduction to speciality coffee came after completing his army service at 20 years of age when he worked for his cousin at a local coffee buying station in Acevedo-Huila, loading and unloading coffee. It was during this time that Edinson developed a keen interest in coffee cupping, pursuing courses to enhance his sensory skills.!

PROCESS

1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry.

2. Floating: This ensures the removal of green, overripe, and dry cherries.

3. Oxidation: This is done in food-grade plastic drums for 72 hours.

4. Drying: After the 72 hours of cherry oxidation, the coffee goes into the drying phase, reducing the water content to 15%.

5. Re-hydration: The coffee is re-hydrated with hot water.

6. Fermentation: For 120 hours at temperatures below 25°C with specific yeast. 7. Drying: After the 120 hours of fermentation, the coffee goes into drying, which is carried out for 96 hours (38°C for the initial 24 hours and 35°C for the next 72 hours).

8. Stabilisation: This is done in grainpro-type bags.

**IMPORTANT SHIPPING INFO**

PLEASE SELECT FROM TRACKED 24 or TRACKED 48 SHIPPING.