Inmaculada Papayo Natural Anaerobic
ROAST: Light
ORIGIN: Inmaculada, Valle del Cauca, Colombia
NOTES: Strawberry, Chocolate, Guava,
Papayo Inmaculada – Vibrant Fruit, Sweet Depth & Exquisite Balance
From the high-altitude slopes of Inmaculada Coffee Farms comes a natural Papayo coffee that is both lush and nuanced. It’s sweet, fruit-forward, and vibrantly complex — bright strawberry and guava dance with caramel and chocolate, all rounded by tropical undertones of mango and blueberry.
The Story Behind Inmaculada
This lot is part of Inmaculada’s Fellows Farms program, which collaborates with smallholder farmers to nurture traceable, high-quality micro-lots. Grown at 1,750–1,900 meters above sea level, the Papayo cherries are cared for by local families, combining traditional knowledge with Inmaculada’s precise post-harvest expertise.
After harvest, cherries undergo anaerobic natural fermentation in controlled tanks, then dry slowly on raised beds for 10–14 days, preserving sweetness and amplifying fruit clarity. Every step celebrates both the farm’s unique terroir and the variety’s rare, papaya-shaped cherries.
The Process – Anaerobic Natural Excellence
✅ Selective Harvest – Fully ripe Papayo cherries from local smallholders
✅ Fermentation – Anaerobic tanks for controlled, vibrant fruit development
✅ Drying – Slow, raised-bed drying for 10–14 days
✅ Sorting – Hand and machine-sorted to ensure exceptional consistency
This meticulous natural process brings forward juicy fruit, lush sweetness, and a balanced body that is unmistakably Colombian.
Flavor Profile – Fruit-Forward Sweetness & Chocolate Depth
☕ Aroma: Strawberry, guava, and tropical fruit notes, aromatic and inviting
☕ First Sip: Bright strawberry and guava, layered with sweet caramel
☕ Body: Medium-full, velvety texture with a lively fruit presence
☕ Finish: Chocolatey cocoa, hints of blueberry and mango, lingering sweetness
Every sip reveals a harmonious balance of vibrant fruit, smooth chocolate, and tropical complexity — lively, rich, and utterly drinkable.
Origin & Process
📍 Region: Inmaculada, Valle del Cauca, Colombia
🌱 Variety: Papayo
💧 Process: Anaerobic Natural
🏔 Elevation: 1,750–1,900 MASL
For the Lovers of Natural Complexity
Papayo Inmaculada is a rare Colombian natural that showcases fruit-driven sweetness and layered depth. Perfect for pour-over or batch brew, it’s a coffee that celebrates terroir, craftsmanship, and the joyful intensity of ripe, tropical fruit.
ROAST: Light
ORIGIN: Inmaculada, Valle del Cauca, Colombia
NOTES: Strawberry, Chocolate, Guava,
Papayo Inmaculada – Vibrant Fruit, Sweet Depth & Exquisite Balance
From the high-altitude slopes of Inmaculada Coffee Farms comes a natural Papayo coffee that is both lush and nuanced. It’s sweet, fruit-forward, and vibrantly complex — bright strawberry and guava dance with caramel and chocolate, all rounded by tropical undertones of mango and blueberry.
The Story Behind Inmaculada
This lot is part of Inmaculada’s Fellows Farms program, which collaborates with smallholder farmers to nurture traceable, high-quality micro-lots. Grown at 1,750–1,900 meters above sea level, the Papayo cherries are cared for by local families, combining traditional knowledge with Inmaculada’s precise post-harvest expertise.
After harvest, cherries undergo anaerobic natural fermentation in controlled tanks, then dry slowly on raised beds for 10–14 days, preserving sweetness and amplifying fruit clarity. Every step celebrates both the farm’s unique terroir and the variety’s rare, papaya-shaped cherries.
The Process – Anaerobic Natural Excellence
✅ Selective Harvest – Fully ripe Papayo cherries from local smallholders
✅ Fermentation – Anaerobic tanks for controlled, vibrant fruit development
✅ Drying – Slow, raised-bed drying for 10–14 days
✅ Sorting – Hand and machine-sorted to ensure exceptional consistency
This meticulous natural process brings forward juicy fruit, lush sweetness, and a balanced body that is unmistakably Colombian.
Flavor Profile – Fruit-Forward Sweetness & Chocolate Depth
☕ Aroma: Strawberry, guava, and tropical fruit notes, aromatic and inviting
☕ First Sip: Bright strawberry and guava, layered with sweet caramel
☕ Body: Medium-full, velvety texture with a lively fruit presence
☕ Finish: Chocolatey cocoa, hints of blueberry and mango, lingering sweetness
Every sip reveals a harmonious balance of vibrant fruit, smooth chocolate, and tropical complexity — lively, rich, and utterly drinkable.
Origin & Process
📍 Region: Inmaculada, Valle del Cauca, Colombia
🌱 Variety: Papayo
💧 Process: Anaerobic Natural
🏔 Elevation: 1,750–1,900 MASL
For the Lovers of Natural Complexity
Papayo Inmaculada is a rare Colombian natural that showcases fruit-driven sweetness and layered depth. Perfect for pour-over or batch brew, it’s a coffee that celebrates terroir, craftsmanship, and the joyful intensity of ripe, tropical fruit.
ROAST: Light
ORIGIN: Inmaculada, Valle del Cauca, Colombia
NOTES: Strawberry, Chocolate, Guava,
Papayo Inmaculada – Vibrant Fruit, Sweet Depth & Exquisite Balance
From the high-altitude slopes of Inmaculada Coffee Farms comes a natural Papayo coffee that is both lush and nuanced. It’s sweet, fruit-forward, and vibrantly complex — bright strawberry and guava dance with caramel and chocolate, all rounded by tropical undertones of mango and blueberry.
The Story Behind Inmaculada
This lot is part of Inmaculada’s Fellows Farms program, which collaborates with smallholder farmers to nurture traceable, high-quality micro-lots. Grown at 1,750–1,900 meters above sea level, the Papayo cherries are cared for by local families, combining traditional knowledge with Inmaculada’s precise post-harvest expertise.
After harvest, cherries undergo anaerobic natural fermentation in controlled tanks, then dry slowly on raised beds for 10–14 days, preserving sweetness and amplifying fruit clarity. Every step celebrates both the farm’s unique terroir and the variety’s rare, papaya-shaped cherries.
The Process – Anaerobic Natural Excellence
✅ Selective Harvest – Fully ripe Papayo cherries from local smallholders
✅ Fermentation – Anaerobic tanks for controlled, vibrant fruit development
✅ Drying – Slow, raised-bed drying for 10–14 days
✅ Sorting – Hand and machine-sorted to ensure exceptional consistency
This meticulous natural process brings forward juicy fruit, lush sweetness, and a balanced body that is unmistakably Colombian.
Flavor Profile – Fruit-Forward Sweetness & Chocolate Depth
☕ Aroma: Strawberry, guava, and tropical fruit notes, aromatic and inviting
☕ First Sip: Bright strawberry and guava, layered with sweet caramel
☕ Body: Medium-full, velvety texture with a lively fruit presence
☕ Finish: Chocolatey cocoa, hints of blueberry and mango, lingering sweetness
Every sip reveals a harmonious balance of vibrant fruit, smooth chocolate, and tropical complexity — lively, rich, and utterly drinkable.
Origin & Process
📍 Region: Inmaculada, Valle del Cauca, Colombia
🌱 Variety: Papayo
💧 Process: Anaerobic Natural
🏔 Elevation: 1,750–1,900 MASL
For the Lovers of Natural Complexity
Papayo Inmaculada is a rare Colombian natural that showcases fruit-driven sweetness and layered depth. Perfect for pour-over or batch brew, it’s a coffee that celebrates terroir, craftsmanship, and the joyful intensity of ripe, tropical fruit.
ROAST: Light
ORIGIN: Inmaculada, Valle del Cauca, Colombia
NOTES: Strawberry, Chocolate, Guava,
Papayo Inmaculada – Vibrant Fruit, Sweet Depth & Exquisite Balance
From the high-altitude slopes of Inmaculada Coffee Farms comes a natural Papayo coffee that is both lush and nuanced. It’s sweet, fruit-forward, and vibrantly complex — bright strawberry and guava dance with caramel and chocolate, all rounded by tropical undertones of mango and blueberry.
The Story Behind Inmaculada
This lot is part of Inmaculada’s Fellows Farms program, which collaborates with smallholder farmers to nurture traceable, high-quality micro-lots. Grown at 1,750–1,900 meters above sea level, the Papayo cherries are cared for by local families, combining traditional knowledge with Inmaculada’s precise post-harvest expertise.
After harvest, cherries undergo anaerobic natural fermentation in controlled tanks, then dry slowly on raised beds for 10–14 days, preserving sweetness and amplifying fruit clarity. Every step celebrates both the farm’s unique terroir and the variety’s rare, papaya-shaped cherries.
The Process – Anaerobic Natural Excellence
✅ Selective Harvest – Fully ripe Papayo cherries from local smallholders
✅ Fermentation – Anaerobic tanks for controlled, vibrant fruit development
✅ Drying – Slow, raised-bed drying for 10–14 days
✅ Sorting – Hand and machine-sorted to ensure exceptional consistency
This meticulous natural process brings forward juicy fruit, lush sweetness, and a balanced body that is unmistakably Colombian.
Flavor Profile – Fruit-Forward Sweetness & Chocolate Depth
☕ Aroma: Strawberry, guava, and tropical fruit notes, aromatic and inviting
☕ First Sip: Bright strawberry and guava, layered with sweet caramel
☕ Body: Medium-full, velvety texture with a lively fruit presence
☕ Finish: Chocolatey cocoa, hints of blueberry and mango, lingering sweetness
Every sip reveals a harmonious balance of vibrant fruit, smooth chocolate, and tropical complexity — lively, rich, and utterly drinkable.
Origin & Process
📍 Region: Inmaculada, Valle del Cauca, Colombia
🌱 Variety: Papayo
💧 Process: Anaerobic Natural
🏔 Elevation: 1,750–1,900 MASL
For the Lovers of Natural Complexity
Papayo Inmaculada is a rare Colombian natural that showcases fruit-driven sweetness and layered depth. Perfect for pour-over or batch brew, it’s a coffee that celebrates terroir, craftsmanship, and the joyful intensity of ripe, tropical fruit.