This coffee was grown by Luis Anibal Calderon at the farm Villa Betulia. This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved.
 
This microlot is 100% Papayo. This varietal is a rare mutation that took place in Acevedo, Huila. Ripe cherries turn orange in colour and the shape is similar to a papaya. The cup profile is complex with defined jasmine, sugar cane, and sweet chocolate notes.