Process: Double Anaerobic Fermentation Variety: Papayo/Ombligon (Ethiopian Landrace)
Colombia Finca Lord Baltimore - Papayo Variety
Delicate and complex aroma that suggests Meyer Lemon, white sugar and citrus blossoms. In the cup starfruit and lemon. exceptionally sweet, with hints of pink guava and raspberry as the cup cools.
Finca Lord Baltimore is located in Pitalito, Huila, Colombia and originally owned by Leonardo Garcia, but currently run by his brother Deiro Garcia. Sadly, Leonardo passed away in 2019 and Deiro has chosen to keep his name in the memory when talking about the farm. The farm sits at an elevation of approximately 1,800 meters and consists of 8 hectares in total. Within those 8 hectares, Deiro manages 10,000 trees; 8,000 of Papayo Variety (an Ethiopian Landrace) and 2,000 of Caturra; this lot is made up of 100% Papayo variety.
The Papayo variety can be found on a few farms in the Huila region. Originally thought to be a mutant from one of the common Caturra derived varieties in the area, recent genetic testing by World Coffee Research has shown this to be an Ethiopian Landrace. The cherries of this variety are quite distinctive in shape. similar in shape to a Papaya, thus the name Papayo. Farmers also call this variety 'Ombligon' - meaning big belly button on account of the protrusion at the end of the cherries that is uncommon in most varieties. The high sweetness in the cup reminds of other Ethiopian varieties such as Geisha and Cioiccie.
Deiro and his business partner Sebastian, are constantly pushing the edge with regards to fermentation styles and experiments. In this particular edition, the final lot is made up of two smaller lots from the harvest, both processed the same way. After floating the cherries, the coffee goes through a two-phase, wet anaerobic fermentation. In the first phase, the cherries are placed into large drums, and left to ferment for approximately 48 hours (once the cherry has turned a coppery/rustic red color, he stops it). Afterwards, the coffee is de-pulped and then placed back into the large drums for approximately another 48 hours. During the second phase, Deiro is monitoring the intensity of the fermentation through a valve that allows for the release of C02; once the release starts to slow, he stops the fermentation. The unique part about these lots is they used microorganisms derived from passion fruit during the second phase of the fermentation; they mix the microorganisms, with some of the juice from the cherry fermentation and add that all to the drums prior to the start of the second phase of fermentation.
Once the fermentation has finished, upon washing the coffee, it is dried in a greenhouse for anywhere from 15-20 days depending on the weather. It should be noted that the coffee is brought down from the farm in cherry and processed at one of Deiro’s other farms nearby. This offers them more control over processing and drying as they have more space to work. Deiro and Sebastian are just getting started, have recently hired a microbiologist to assist them with their experiments, and we are super excited about working with them further in the future.
This option is currently sold out.
- Continent: South America
- Country: Colombia
- Farm: Finca Lord Baltimore
- Process: Double Anaerobic Fermentation
- Region: Huila, Colombia
- Variety: Papayo/Ombligon (Ethiopian Landrace)
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