بابايو PAPAYO

Pabayao harvest – Colombia This coffee underwent an anaerobic fermentation process that lasted for 60 hours, with precise control of the oxygen-free environment to stimulate the activity of microbes responsible for breaking down sugars and compounds inside the cherry. This approach enhances the formation of organic acids, most notably lactic acid, and contributes to the development of complex aromatic compounds, which directly reflect on the clarity and balance of flavors in the cup. Sensory Profile: The cup features a clear fruity character, beginning with a high-clarity tropical initial impression, manifested in pineapple and mango flavors. As extraction progresses, smooth creamy characteristics appear, resembling the texture of a milkshake, supported by moderate lactic acidity that adds balance and softness to the mouthfeel. In later stages, flavors develop toward blueberry and watermelon, enhancing fruity complexity and giving the cup a cohesive aromatic extension. Pabayao hints: - Pineapple - Mango milkshake - Blueberry - Lactic acid - Watermelon Processing: Anaerobic 60 hours Profile: Fruity Source: Colombia