Papayo - 240h carbonic maceration

La Isabela is part of the El Samán Coffee Farms Project , which consists of three distinct farms: El Samán, La Isabela, and Villa Dory . All three farms have been owned by the Zuluaga family for five generations .

The farms cover a total of 27 hectares and cultivate various varieties such as Papayo, Yellow Caturra, Pink Bourbon, and Cenicafé . Sidra and Chiroso are currently being replanted.

Jaime is a 71-year-old former lawyer who is now fully dedicated to coffee growing and agriculture.

The papaya variety was imported directly from Huila, where it was discovered, and served as the basis for the development of the 240-hour carbonic maceration protocol at the El Samán farm.

Only ripe fruits are harvested, brought immediately to the farm, floated in water, and selected . They are placed in sealed drying containers without water the same day . They remain there for 10 days (240 hours) , with the containers being moved twice daily . The coffee cherries are then spread out on drying beds and dried.

Variety: Papayo 

Processing : 240 hours of carbon maceration 

Flavor notes: Vanilla, dark chocolate, caramel and cinnamon

Region: Colombia - Quindío

Mounting height: 1400

Score: 87