Cherry Papa

Farm: Finca Los Cedros (Oswaldo Toro)
Varietal: Papayo
Process: 60hr oxidation, 60hr anaerobic, 36hr mosto fermentation
Flavour notes: Cherry candy, sweet wine, mon cheri chocolate

· Harvesting & Sorting
Fully ripe cherries are selectively hand-picked, followed by flotation and
sanitation to ensure a clean and consistent fermentation.
· Oxidation
The cherries undergo 60 hours of aerobic oxidation, promoting the formation
of aromatic precursors and enhancing citrus acidity.
· Anaerobic Fermentation
The coffee is then fermented for 60 hours in sealed tanks, increasing
sweetness, body, and overall sensory complexity.
· Submerged Fermentation
The coffee undergoes an additional 36-hour submerged fermentation in a
must prepared from previous Papayo lots, enhancing aromatic complexity
and flavor development.
· Drying
Drying is carried out in two stages:
48 hours of solar drying under covered drying beds.
14 hours of mechanical drying at temperatures below 40 °C (104 °F) until
reaching a moisture content of 10.5–11.5%.