Passionfruit - Colombia
Origin
Huila, Colombia
Process
Co-Ferment
Tasting Notes
Passionfruit, Tangerine, Floral
Works Best On
Filter
This coffee has been in the works for a while, and we're very excited to finally get it in your cups.
While on a trip to Spain last year, Papercup owner Graeme asked in the local coffee shop if they had anything special brewing that day, he received a cup of Passiflora from Marlon Rojas at the La Reserva Farm in Huila, Colombia.
Before he'd even finished the cup, a bag of the next crop was reserved so we could enjoy it back home in Glasgow.
Expect bright Passionfruit, sweet Tangerine and complex florals with an underlying creamy note of Lemon Cheesecake.
As expected from La Reserva, this coffee has undergone meticulous processing to ensure a high quality and complex cup.
The pre-fermentation stage lasts for 24 hours, during which the cherries are left intact to allow their natural enzymes and sugars to begin unlocking the coffee's potential flavors.
Following this, the cherries are depulped and semi-washed to remove the outer skin while retaining some mucilage, essential for the next transformative step.
The fermentation process takes place over 48 hours under anaerobic conditions in sealed tanks. During this stage, the coffee is submerged with fresh passion fruit, introducing a natural co-fermentation element. This innovative approach enhances the complexity and tropical character of the coffee, as the passion fruit’s organic compounds interact with the coffee’s natural sugars in the oxygen-free environment.
Drying takes place on raised beds over 15 days, where the coffee is carefully monitored to ensure even moisture evaporation and preservation of its intricate flavors. The slow drying process also locks in the tropical and floral notes introduced during fermentation. Finally, the coffee undergoes a 15 day stabilization period in a dark room.