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La Reserva| Colombia (Papayo)
La Reserva| Colombia (Papayo)
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Cup profile: floral with tropical fruits ( melon, orange ), honey and raspberry ; clean drink, medium-high tartaric-citric acidity and medium-creamy body.
Varietal and process: Papayo (rare Arabica), experimental washing with double anaerobic fermentation : 48 h in cherry in valve-equipped cans; then 88–90 h in immersion with lactic inoculation and pH/Brix control. Slow drying 12–20 days on raised beds (average 15).
Origin: Finca La Reserva , Palestina – Huila , Colombia, 1,720 m above sea level. Producer: Marlon Rojas Pérez — SCA 88.25 .
🌱 La Reserva – Experimental Papayo from Palestina (Huila)
Produced by Marlon Rojas Pérez — third generation coffee grower and current Colombian coffee tasting champion.
Papayo is a nearly unknown variety in Huila; its cherries resemble the papaya fruit. This batch is harvested at optimal ripeness, cleaned by flotation and disinfection, fermented for 48 hours in the cherry and 88–90 hours in immersion with lactic acid bacteria, then washed and slowly dried on raised African beds . The result: a crisp and complex cup that stands out for its sweetness and persistence.
