Reserve Collection Filter Duo

This is our first time roasting the Papayo varietal which is grown almost exclusively in Colombia’s Huila department. Papayo is a rare and intriguing coffee, with notes of white peach, jasmine and tangerine - resulting in a bright, floral and expressive cup.

Papayo's origins remain something of a mystery. Genetic testing suggests a close relationship with Ethiopian landrace varietals. It grows in elongated, papaya-hued cherries - hence the name - and flourishes at high altitudes, like those found on María’s farm, Finca Resinas, in Acevedo.

This coffee is produced by Delmy Hernández and her son Moises, and is processed using an innovative Champagne Yeast Natural fermentation - a technique inspired by traditional winemaking in France.

This method starts with selecting ripe cherries, followed by inoculating the mucilage-covered beans with Saccharomyces cerevisiae yeast, then fermenting under precise conditions for up to 72 hours. The result is a coffee that expresses its terroir with clean, refined character.

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

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

Finca Cascaritas, Honduras
Start with a 1:16 ratio. For enhanced floral aromatics, try a cold bloom using 60g of 85°C water.