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Jairo is truly a champion of Colombian coffee and a pioneer in the industry. With over 40 years of experience in coffee production, Jairo has redefined what it means to produce high-quality coffee. Through his enterprising spirit, he has established multiple coffee farms and demonstrated a mastery of fermentation methods. Jairo's sons, Felipe and Carlos, are equally as impressive and have taken on their father's legacy with pride, launching Cofinet.
The Papayo coffee variety, primarily found in Huila, Colombia, remains shrouded in mystery regarding its origin. Initially believed to be a mutation of Caturra, genetic analysis by World Coffee Research reveals a close kinship with Ethiopian Landraces. Characterized by its elongated cherries, reminiscent of papaya fruit, Papayo stands out for its unique attributes. Employing the carbonic maceration method, where carbon dioxide is introduced into tanks during fermentation, Papayo undergoes a process that eliminates oxygen, lowers temperatures, and imbues the profile with remarkable complexity.
We taste a Full-body with notes of strawberry candy, and tropical fruits.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 2:55
TDS: 1.38
Extraction: 20%Being a naturally processed coffee, make sure your dial emphasizes the full body of this coffee as well as its strawberry candy and tropical fruit notes.
Dose: 20g
Ratio: 1:17
Grind: Much Finer than Neutral
Brew Time: 2:35
TDS: 1.41%
Extraction: 20.9%
Dose: 21g
Ratio: 1:16
Grind: Finer than Neutral
Brew Time: 2:50
TDS: 1.42%
Extraction: 19.9%
Dose: 20g
Ratio: 1:17
Filter: Sibarist Fast Filter
Grind: Significantly finer than neutral
Brew Time: 2:50
TDS: 1.42
Extraction: 21.1%
