Colombia Jardines Del Eden Papayo - Rare/Exclusive Filter

£13.00

by Lucid Coffee Roasters

Colombia Jardines Del Eden Papayo - Rare/Exclusive Filter

£13.00

Select Size

100G

250g

1 Kg

Select Grind

Wholebean

French Press

Filter

Colombia Jardines Del Eden Papayo - Rare/Exclusive Filter

******************************************************

Producers + Mill:

Felipe Arcila is one of the co-founders of Cofinet along with his brother Carlos Arcila. They are the 4th generation of coffee growers. Their father, Jairo Arcila, is a third-generation coffee grower from Quindío. Jairo told his sons that the coffee industry was not profitable because of the many economic challenges he had faced in the past. Because of this advice, Felipe and Carlos both pushed forward with their careers in civil engineering and travelled to Australia to continue with their master’s degrees.

Felipe was amazed by the coffee culture he saw first hand Australia and was inspired to be a part of it. When Felipe finished his studies and returned to Colombia, he became more involved in coffee and started to study Specialty Coffee. Felipe and Carlos then bought Jardines del Edén where their focus is on growing exotic varieties of coffee. In 2015, Felipe and Carlos started Cofinet and began producing, sourcing, and exporting Specialty Coffee to the rest of the world.

******************************************************

Varieties:

Papayo’s story begins in the fertile coffee-growing lands of San
Adolfo, Huila, a region renowned for producing some of
Colombia’s finest coffees. The variety emerged as a natural
mutation, a gift from nature that caught the eye of local
farmers.
Its elongated beans, which resemble the shape of a papaya
fruit, inspired its name. This distinctive physical appearance is
reminiscent of the Pacamara variety, but Papayo sets itself
apart with its unparalleled sweetness and floral complexity,
often compared to the celebrated Gesha.
This varietal combines the best of both worlds: exceptional
agronomic traits and an extraordinary cup profile. The trees are
compact in size, making them easier to manage and harvest.

They are also highly resistant to common challenges such
as leafrust and drought, which are critical for sustainable
coffee farmingin the face of climate change.
We were fortuned to receive some Papayo seeds from a
coffeefarmer in Huila. This inspires us to first cultivate it in 2019
at 1,900 m.a.s.l. in Jardines del Edén. Three years later, its
debutharvest astonished us.
Tasting the seeds revealed their fresh, mucilagecoatedrichness—leading to an instant explosion of sweetness
and brightfloral notes

******************************************************

Process:

At Jardines, the team of pickers selectively harvest only the
ripest cherries, which are then carefully transported to La
Pradera—Cofinet’s processing center. To preserve their
freshness, the cherries are transported in grain-pro bags or
suitable containers during the cool early morning hours, a
crucial step to prevent overfermentation.
Upon arrival, they are first floated in water tanks to remove lowdensity beans. The water used in this stage is recycled for
more baches that require floating. Once this water is no longer
suitable for usage, it is filtered through a series of specialized
tanks before being irrigated into vetiver grass beds and is then
released as oxygen. This natural filtration process purifies the
water, ensuring no contaminated water is discharged from our
processing center and maintaining an environmentally
sustainable operation.

Afterwards, the cherries undergo a 30-hour underwater
fermentation—a critical step that enhances the coffee's flavor
profile. We do this controlled fermentation process as it allows
the sugars, organic acids, and other compounds within the
cherries to break down gradually, stimulating the development
of a delicate yet interesting profile.
The 30-hour fermentation period is carefully calibrated to strike
the perfect balance between developing flavor complexity and
preserving the coffee's inherent qualities. This results in a
harmonious balance of sweetness and acidity, giving our
washed coffees a bright and lively character.
After fermentation, the cherries are pulped, and the mucilage is
thoroughly washed away. The water used in our washing
process is recycled and reused for floating subsequent batches
of cherries.

The wastewater generated during our washed process is then

treated using our green filtration system. This system filters the
water through a series of specialized tanks before irrigating it
into vetiver grass beds. Through this natural filtration process,
the water is purified and released as oxygen. As a result, no
contaminated water is discharged from our processing center,
ensuring an environmentally sustainable operation.
Once coffees are washed they are spread out on raised beds in
greenhouses. The team monitors them closely to ensure even
drying and optimal quality. We aim for 9.5%-11% moisture
content, which is the perfect point for us.
Our greenhouse concentrates a temperature range of 20 to
38°C, which helps us to maintain a constant drying time for our
coffees.

******************************************************