Colombia - María Belén Díaz | Papayo Paradise Washed - Archived

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Bold
  50
• Funky
  20

María Belén Díaz is the daughter of a coffee grower, and she has been connected to coffee her entire life. She has been producing specialty coffee for over 12 years. Additionally, she worked for several years as a coffee quality analyst in the department of Cauca, Colombia, where she developed cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. skills and acquired knowledge that led her to focus on coffee production. María Belén Díaz is one of the 96 women who are part of the Huila Condor Project and was one of the first women in the region to obtain a certification in coffee processing from The Forest Academy in 2024. María produces coffee alongside her husband, Narciso Narváez, and their three sons. They arrived in the municipality of Acevedo as workers, and with hard work and savings, they acquired the "Resinas" farm, where they grow varieties such as Papayo, CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well., Borbón Rosado, and GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction.. They dream of having their coffee recognized internationally. The process begins with a 36-hour pre-fermentation in cherry, where the coffee cherries are stored in GrainPro bags. This initial step enhances the development of fruity and floral notes before further processing. Following pre-fermentation, the coffee is depulped and then undergoes a 36-hour fermentation in mucilage inside GrainPro bags. This stage allows the naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. sugars in the mucilage to further influence the coffee's flavor, resulting in a rich and complex taste profile. After fermentation, the beans are washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. through a two-stage process, ensuring that any excess mucilage is carefully removed while maintaining the coffee's essential qualities. The drying phase involves sun drying on canopies for 12 days, a slow and controlled process that preserves the coffee’s intricate flavors. This natural drying method ensures the beans reach the ideal moisture level, helping to lock in the coffee’s unique attributes. After drying, the coffee is stabilized for 15 days in a dark room, stored in GrainPro bags. This stabilization period allows the flavor