Sebastian's Papayo
$
0
/lb
At just 25 years old, Sebastián works alongside his family as part of the second generation of coffee producers on the farm. He has taken a special interest in pushing quality further through controlled and extended fermentations, always experimenting and learning more about how processing can shape the final cup. For this Papayo lot, Sebastián carried out a short fermentation in cherry followed by a second fermentation after depulping, creating a coffee with a vibrant and expressive profile. In the cup, it is intensely fruity, with notes of pineapple and ripe mango, followed by a delicate floral finish that lingers beautifully.
Taste Profile
Variety
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How this coffee was produced
This is a traditional washed coffee, with a double fermentation
Harvesting & Selection
Ripe cherries are carefully harvested and selected. They are then floated for density separation and hand-sorted to remove underripe, overripe, and dry cherries. They are left in open tanks for a 24 hour fermentation in cherry
Processing and Fermentation
Depulped and fermented again for another 48 hours in open tanks
Drying
Dry in sun-bed driers for 2 to 4 weeks
Sebastian Garces
Sebastián represents the new generation of coffee producers in his family, bringing a strong focus on innovation, consistency, and quality. His goal is to build a more structured and reliable operation through standardized processes that can consistently meet client expectations while supporting the farm’s long-term growth.
Las Lajas
It is located in Salado Blanco, Huila, a region known for its unique climate and the strong influence of the Puracé Volcano and the Serranía de Minas mountain range, which together create ideal conditions for coffee production.
1650
3 H & 3 employees
Pacamara, Caturra, Chiroso, Pink Bourbon, Colombia
October - January
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