This Papayo variety coffee is produced by Wilton Benitez at Granja Paraiso 92 in the Piendamo region of Cauca, Colombia, at an altitude of 2000 meters. The coffee undergoes an innovative thermal shock and anaerobic fermentation process using a specialized yeast strain, Saccharomyces cerevisiae var. diastaticus. This meticulous method results in a complex flavor profile featuring notes of lychee, lemon candy, and elderflower. The beans are processed with lab-like precision to ensure consistency and preserve their unique characteristics.
