Origin: Colombia Farm: Paradise Estate Variety: Papayo Altitude: 1,960 masl Fermentation: Low Temp Anaerobic Process: Washed Papayo, a rare variety adapted to the Cauca region, thrives in the estate’s unique terroir of high altitude, intense rainfall, and rich soils. These conditions bring out its signature citric and aromatic character. Only cherries at peak ripeness are selected to ensure sweetness and consistency.The process begins with ozone disinfection to create a clean fermentation environment. After immediate depulping, the cherries undergo a 24 to 36 hour controlled anaerobic fermentation in sealed tanks with Lactobacillus inoculation to intensify smoothness and sweet notes. A double thermal wash follows, first with immersion in hot water at 48°C, then with a cold water shock at 4°C to preserve delicate aromatics.Finally, the coffee is dried in a dehumidifier for 30 to 40 hours to achieve uniform moisture loss, then stabilized, hulled, and stored in cool, controlled conditions to maintain exceptional freshness.