Quebraditas Papayo

About This Coffee

Thermal Shock Papayo from Colombia by Edinson Argote. Ripe cherries picked and floated, held in cherry for 24 hr anoxic ferment in sealed barrels. Cherries pulped and washed with 45°C+ water to remove mucilage, with reduced mucilage parchment returned to barrels for further 24 hr anoxic ferment. Parchment inoculated with yeast for 62hr aerobic ferment with 5°C fermentation crash cold wash.