This coffee comes from producer Diofanor Ruiz at his farm La Divisa in Buenavista, Quindio, Colombia. Grown at 1600-2000 MASL in volcanic ash soils, this rare Papayo variety is a natural mutation first discovered in Huila. The cherries are harvested at peak ripeness, carefully hand-sorted, and undergo 30 hours of underwater fermentation before being washed and slow-dried under temperature-controlled conditions.
We tasted bright honeysuckle, fresh red apple, and rich panela sugar.
All our coffees are sold as whole beans.
We roast from light to very light, because it’s what we enjoy drinking. It’s recommended to let our roasted coffee age or ‘rest’ for 2 - 4 weeks after the roast date. This helps trapped carbon-dioxide within the coffee to be released, leading to a more even extraction and easier brew. Our light roasts are very shelf stable and can be enjoyed up to 3 months post roast date, although we recommend drinking it within 30 days after opening.
