Artist Reserve: Colombia Yessica Parra - Papayo Extended Fermentation

About This Coffee

Another release from Yessica Parra, arriving from Colombia with exceptional freshness. This is, without a doubt, our favorite Papayo so far. It is remarkably balanced and full of character, with bright yellow-fruit notes layered over a silky texture that recalls pineapple cake batter. The cup feels both elegant and comforting, making it one of the most memorable expressions of Papayo we’ve worked with. The process begins with 24 hours of oxidation, allowing the cherries to develop greater complexity before depulping. The coffee is then fermented for 60 hours in open tanks, intensifying sweetness and refining the structure of the cup. After fermentation, the coffee is washed and carefully dried over 2 to 3 weeks, preserving the clarity and delicate character of this rare variety.