This is a Colombian coffee from the Huila region, grown by Nestor Lasso at 1750 meters altitude. The varietal is Ombligon, a relatively new varietal named after the dimple in the coffee cherry that resembles a belly button. It is resistant to broca and leaf rust and produces sweet, floral, and complex coffee similar to Ethiopian Gesha. The coffee undergoes controlled multi-part fermentation with cultured yeast, including 48 hours of aerobic fermentation, washing in 50°C water, and 38 hours in anoxic tanks at 32°C with cultured yeasts, followed by mechanical and traditional drying. The roast level is medium. Flavor profile includes mixed fruit, candy sweet, and very complex notes with medium acidity, fruit and sugary sweetness, full body, and long aftertaste.
Papercup Coffee has been a fixture on Great Western Road in Glasgow's west end since 2012. The roastery sits inside Arch 17 at the SWG3 complex at Eastvale Place, open to the public so customers can watch the roasting process from start to finish. A second café opened in Motherwell. The mission is deliberately uncomplicated: source, roast, share great coffee. Packaging is designed for recyclability throughout, and a refill discount encourages customers to bring bags back. The range includes single origins from Ethiopia, India, and Colombia alongside the house Ritual Espresso blend.
