Colombia • Norbey Quimbayo Papayo • Depulped Anaerobic Honey

This is our second coffee from Norbey Quimbayo, grown at his farm, La Esmeralda, and sourced through our direct trade partner, Felipe Trujillo of Ventola Coffee. We’re continually impressed by Norbey’s ability to bring out a varietal’s unique characteristics through cultivation and processing. Papayo is a recently discovered varietal in Huila, believed by many to be the same as another recently discovered varietal, Ombligón, primarily distinguished by physical characteristics of its cherries. Many Colombian producers believe both are mutations of Pacamara or Bourbon.

AGRICULTURE INFO

Produced by Norbey Quimbayo at his farm La Esmeralda in Acevedo, Huila, Colombia.

A honey processed coffee, including 12 hour aerobic fermentation in cherry, followed by depulping and a 24 hour anaerobic fermentation.

Solely a Papayo (Ombligón) varietal.

Grown at an altitude of 1750 Meters (5740 Feet).

Harvested from January - Feburary 2025.

TASTING NOTES BREAKDOWN

Pink fruit flavors & acidity like guava | Warming butteriness with a hint of lime zest | Light sugary sweetness like bubblegum

Conveyed broadly on the box as “Juicy, Jammy & Pink Fruits”