94 Celcius - Sweet Papayo

Produced by Yessica and Diego Parra at Finca El Mirador, this lot is a highly refined and polished expression of the rare Papayo variety. Grown at 1,750 meters in Huila, the coffee underwent a sophisticated washed process that began with 24 hours of cherry oxidation, followed by a 60-hour open-tank fermentation after depulping. This deliberate, extended fermentation enhances the coffee's structure and sweetness while maintaining exceptional clarity. The result is a beautifully balanced cup where vibrant notes of strawberry lead into a silky, caramelized sweetness reminiscent of dulce de leche, finished with a subtle, warming hint of cinnamon