COLOMBIA • Jesus & Rosa Barahona • vol.2

Region: Finca el Diviso

Elevation: 1750 masl.

Varieties: Yellow papayo

Processing: oxidation + thermal shock + anaerobic

sweet cherries • passion fruit • strawberry jam • pineapple • mango

The new favourite! A gem, as we like to say. A Yellow Papayo that is explosively aromatic, with notes of grenadine, strawberry and blackcurrant, as well as a lovely acidity.

This coffee was created through close collaboration between Nestor Lasso and Cata Export, who developed fermentation protocols and have since seen their coffees presented – and awarded prizes – at barista competitions in Europe, including first place at the Brewers Cup in Ireland.

The process begins with the manual sorting of the harvested cherries, selecting only those that are fully ripe. Nestor then oxidises them for 36 hours at an average room temperature of 25°C, followed by anaerobic fermentation in bags or containers for 24 hours at an average temperature of between 16 and 18°C.

Drying is then carried out in dehumidifying machines at a maximum temperature of 45°C. Drying is interrupted when the moisture content reaches 18%, and the coffee is then transferred to black bags stored in a dark room, where it rests for 60 hours before continuing the process. Drying continues until the moisture content reaches 11%.

This partnership between Cata and El Diviso illustrates the power of working directly with producers. This collaboration has enabled young coffee farmers like Nestor to stay in the coffee business, develop professionally and help transform perceptions.