Colombia Papayo's Nectar - Test

This coffee comes from a well-known producer in Huila, Luis Anibal, who has been recognized by his farm Villa Betulia with many different varieties, which, include this Catuai micro-lot! Located in the heart of San Agustin, Huila, he has been working with his family to promote specialty coffee through all his neighbors and relatives, creating an outstanding effect in his coffees and his community! This Papayo is processed with a semi-washed anaerobic, with 24 hours of pre-fermentation in cherry, followed by 36 hours of aerobic fermentation in plastic tanks depulped, then dried in blue-colored covered patios for 12 days, and stabilized for 20 days before milling.