Beto Navarez
Beto Navarez is a Colombia - Huila, Washed Thermal Shock, Yellow Papayo coffee from Little Wolf.
Went OOS: --
In stock for ~30d 21h
Details
- Origin
- Colombia - Huila
- Process
- Washed Thermal Shock
- Variety
- Yellow Papayo
- Producer
- Beunos Aires
Available Sizes
- 226g — $19.50 ($8.63/100g)
- 907g — $62.00 ($6.84/100g)
- 2267g — $150.00 ($6.62/100g)
Description
Tasting Notes: Guava, Demerara, Tropical Origin: Colombia - Huila Farm/Co-op: Beunos Aires Process: Washed Thermal Shock Elevation: 15500m Varietal: Yellow Papayo Sourced By: Shared Source From our importer: To process, Beto starts with ripe cherries, and he carefully sorts through the picked cherries in a large attic area above his processing facility. From there, he floats the cherries in water to remove the over-ripe cherries. The water has sodium metabisulfite to disinfect the cherries as well. From there, he carefully stores the cherries in a closed (but not airtight!) Grain Pro bags, and they begin their fermentation process within the cherry for 36 hours. (This is a shorter period of time than for Beto’s pink bourbon- Beto says that the papayo amarillo has more sweetness and needs less time for the sugars to break down. From there, he de-pulps the coffee into plastic bags that are closed, and then placed into sealed, plastic barrels for an airtight seal. The coffee ferments for another 48 hours. Keeping the coffee in the plastic bags is an intentional choice- Beto finds the large plastic barrels- canecas- challenging to clean properly. To ensure an airtight seal, he wraps cellophane plastic around the plastic barrels before placing on a black lid with a tube for off-gassing. Beto uses an ecowasher to wash the coffee, and he uses hot water (between 45-50 degrees- a thermal shock!) to wash the coffee, and then it dries under shade in an upper level canopy dryer. Beto says that the thermal shock “seals” the seed and keeps sugars inside. The coffee dries in about 3 weeks.