Finca El Ocaso Anaerobic Natural Papayo

Origin: Colombia
Region: Palestina, Salento, Quindio
Farm: Finca El Ocaso
Farmer: Santiago Patiño
Varietal: Papayo
Processing: Anaerobic Natural
Elevation: 1850 masl
Profile: Cherry, bright red notes, juicy
Quantity: 120g bag or 240g bag
Price per lb (shipping + greens): $13.95

About the coffee:

This coffee was fermented under anaerobic conditions for 120 hours in sealed tanks. Post-fermentation, this coffee was moved to finish drying on African drying beds.

About the farmer:

Santiago currently runs Finca El Ocaso. He was brought on to focus on running more experimental coffee processing, but now runs the entirety of Finca El Ocaso.

Santiago originally was going to leave coffee to pursue something in IT -- but changed his mind. :) 

He also makes cool IG reels about coffee education.

Roaster's notes:

This one came from Frank's (from at Yellow Rooster) suggestion. He sent over four samples, and originally, I was thinking of passing on this one.

But as I continued working through my samples backlog, this papayo kept coming back into thought. I asked Frank for another round of samples to refresh my mind on what it tasted like, and the result was a very juicy cup.

After cupping the second round, I quickly moved to purchase a bag.

Brewing Notes:

Go with a V60. I've found that if you use an immersion (ie switch), the brew skews more towards funk and it isn't as complex as if you were to go full percolation.

I also noticed that when hot, this bean tastes somewhat roast-y. Once it cools to room temperature though, this roast-y quality dies down, and the sour-ish fruit notes comes out more.

Water temp:

95C+

Brew recipe:

0. 18g grounds
1. 60mL bloom (for 40 seconds) 
2. 60mL second bloom (for 40 seconds) -- use small spoon to stir as brew sits
3. 180mL pour (to 300mL) -- apply light swirls if grounds are sticking to brewer sides

You should be at around 3-4 minutes drawdown. If you are hitting it quicker, try going finer.

Rest time: Let it rest for at least a week. You can open the bag to check the beans, but zip it back up and let it continue resting.

Additional Notes:

Learn more about how we price our coffee here.