Huila • Papayo • 1600–1850 masl
Thermal Shock • Controlled Fermentation • Natural
Purple Grape • Blueberry • Guava
High in the mountains of Huila, between 1,600 and 1,850 metres, Finca Las Quebraditas is home to a family of producers who combine traditional farming with a willingness to experiment.
This lot is Papayo, a distinctive Colombian coffee variety known for producing remarkably expressive and fruit-driven cups. The cool, high-altitude conditions of Huila encourage slow cherry maturation, giving the coffee plenty of time to develop its sweetness and complexity.
What really sets this coffee apart is the processing. Ripe cherries are carefully harvested before undergoing controlled fermentation and thermal shock processing, followed by natural drying. The thermal shock process uses carefully controlled temperature changes during fermentation to influence and intensify the coffee's aromatic character.
In the cup, it's incredibly expressive and juicy, with purple grape, blueberry and guava leading the way. There's a beautiful depth of sweetness throughout, balanced by lively acidity and a long, fruit-driven finish.
It's a great example of the creativity happening at farm level in Colombia. A distinctive variety, exceptional growing conditions and thoughtful processing, all coming together in one seriously expressive cup that is possibly one of the most expressive cups to date!
Huila • Papayo • 1600–1850 masl
Thermal Shock • Controlled Fermentation • Natural
Purple Grape • Blueberry • Guava
High in the mountains of Huila, between 1,600 and 1,850 metres, Finca Las Quebraditas is home to a family of producers who combine traditional farming with a willingness to experiment.
This lot is Papayo, a distinctive Colombian coffee variety known for producing remarkably expressive and fruit-driven cups. The cool, high-altitude conditions of Huila encourage slow cherry maturation, giving the coffee plenty of time to develop its sweetness and complexity.
What really sets this coffee apart is the processing. Ripe cherries are carefully harvested before undergoing controlled fermentation and thermal shock processing, followed by natural drying. The thermal shock process uses carefully controlled temperature changes during fermentation to influence and intensify the coffee's aromatic character.
In the cup, it's incredibly expressive and juicy, with purple grape, blueberry and guava leading the way. There's a beautiful depth of sweetness throughout, balanced by lively acidity and a long, fruit-driven finish.
It's a great example of the creativity happening at farm level in Colombia. A distinctive variety, exceptional growing conditions and thoughtful processing, all coming together in one seriously expressive cup that is possibly one of the most expressive cups to date!
