Reserve Collection María Belén Díaz, Colombia

Name: Reserve Collection María Belén Díaz, Colombia
Brand: Industry Beans
SKU: 9017 - 001
Price: 19.0 AUD
Availability: OutOfStock

white peach - jasmine - tangerine

$19.00 AUD

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Grind:

Roast Date:

Size:

100g

Variant

About This Coffee

Papayo
washed
1,800 masl

This is the first time we have purchased the unique Papayo varietal, and the first time we have sourced from María.

Papayo is relatively rare outside the Department of Huila in the country's southwest, where the Resinas farm sits. Little is known about how it ended up growing in Colombia, with genetic testing indicating a close relationship with Ethiopian Landraces. Papayo cherries are distinctive, with an elongated shape, and earn their name from a similar colouring to the papaya fruit.

Where It's From

María Belén Díaz is a second generation coffee grower, and has been producing specialty coffee for over 12 years alongside her husband and their three sons. They arrived in the municipality of Acevedo, Huila as workers until they acquired the Resinas farm, where they grow varieties such as Papayo, Caturra, Castillo, Borbón Rosado, and Gesha.

Tastes Like

This coffee offers a floral and complex drinking experience backed up but an intense fruit sweetness.

Roasting Notes: Because these beans are closely related to Ethiopian landrace varietals, we roast with pace to best highlight the bright fruit acidity.

Brewing Notes: Try starting with a longer ratio (1 part coffee to 16-17 parts water) to bring out the complexity of the coffee.

Varietal highlight

Papayo Varietal

Papayo is relatively rare outside the Department of of Huila in the country's southwest, where the Resinas farm sits. Little is known about how it ended up growing in Colombia, with genetic testing indicating a close relationship with Ethiopian Landraces. Papayo cherries are distinctive, with an elongated shape, and earn their name from a similar colouring to the papaya fruit.

Brew tips

Starter Recipe

We recommend brewing these coffees as a pourover to bring out their most delicate and complex flavours.

Use a longer brew ratio of 1:16 or 1:17 to highlight the coffee’s floral aromas and layered fruit notes.