Colombia Eduar Gaviria Papayo Anaerobic Natural

EDUAR GAVIRIA
Eduar’s father divided part of his land among his children. He assigned each of them approximately two hectares as part of their inheritance. Eduar later bought additional land from his father, completing the five hectares he currently owns. Eduar began working with specialty coffee due to the exotic varieties available. This decision was made due to its high-quality characteristics, which allow its attributes to be distinguished at each stage of the production process. After conducting further research, he identified that the variety cultivated met the ideal conditions of altitude, climate, and other factors necessary for successful cultivation.

PAPAYO
The Papayo coffee varietal is a distinctive mutation of Arabica coffee primarily found in Colombia's Huila department, known for its unique elongated cherries that resemble small papayas, which inspired its name. While its complete genetic lineage is not thoroughly documented, Papayo is generally considered a natural mutation, likely influenced by Typica or Bourbon cultivars and possibly connected to Ethiopian landrace varieties. Visually, Papayo stands out with its tall, upright growth and elongated seeds. Cultivated at high elevations between 1,700 and 2,100 meters, it thrives in cool temperatures and rich volcanic soil, which contribute to its slow cherry maturation and dense seed development. Although the plant is low-yielding and moderately resistant to diseases, it is often nurtured by smallholder farmers who prioritize quality over quantity, aiming to produce micro-lots for the specialty coffee market. Papayo is celebrated for its complex, high-acid, and fruit-forward flavor profile, often characterized by notes of tropical fruits, citrus, and floral undertones. Its rarity and unique cup attributes have made it increasingly sought after in specialty coffee competitions and direct trade relationships. Cultivated almost exclusively in Huila, Papayo coffees are typically available as nano-lots or competition lots, reflecting the care required in their production. While it may not become a widespread commercial cultivar due to its low yield, Papayo's unique flavor and exclusivity position it as an important player in the specialty coffee sector, appealing to roasters and importers interested in showcasing exceptional Colombian micro-lots and innovative processing techniques.

PROCCESING
The coffee is considered special due to the meticulous handling of the cherries from the moment they are picked. Each stage of the process is carefully supervised, ensuring the quality and uniqueness of the final product. The drying process takes place in a curtained dryer, allowing for a more even drying process. The coffee then undergoes a dehydration process to ensure its quality.
Harvesting is done manually, ensuring optimal ripeness. An efficient rafting process is then carried out before the coffee is taken to the dryer.