Papayo My Guy-o

OriginColombia

Roast levelLight

ProcessWashed

Summary

Papayo My Guy-O is a washed Colombian coffee produced by Yuri Montanchez at Finca Los Guaduales in San Agustin, Huila, grown at 1700-1720 MASL. The Papayo variety is processed by fermenting whole cherries for 12 hours in a wooden hopper, de-pulping, dry fermenting for 48 hours in a tiled tank, then wet fermenting for 10 hours before washing and drying on solar dryers for 16-20 days. The cup is clean and complex with juicy cassis and pear, lemon-like brightness and a floral finish.

AI-assisted description, based on roaster & cupping data.

Brew guide

Pour over

Coffee in: 17 g
Water: 255 g
Time: 2:00
Temperature: 93°C

0:00Add 50 grams of water & stir the bed until all is saturated (total 50). (15 s)
0:30Add 100 grams of water & swirl once (total 150g). (25 s)
1:00Add 105 grams of water & swirl once (total 255g). (30 s)

Drawdown times: 2:00-2:30 flat bottom (Brewista, Orea), 2:30-3:00 conical (V60, Origami). Add ground coffee to a rinsed dripper.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Filter
Decaffeinated: No
Price
Region: Huila, San Agustín
Producer: Yuri Montanchez
Altitude: 1700 - 1720 m.a.s.l
Variety: Papayo
Notes: Blackcurrant, Lemon, Pear

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The roaster

Sprout Coffee Roasters

Sprout Coffee Roasters is a specialty coffee roaster that roasts with care and chases bold flavours. Every batch is dialed in, balanced, bold and tasty. The na…

AI-assisted description, based on roaster & cupping data.

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