Papayo Honey
This Bourbon Papayo coffee is produced by Rodrigo Pérez at Finca Alto Bonito in Líbano, Tolima, Colombia, at 1400 meters above sea level. The coffee undergoes a honey process with 120 hours of anaerobic fermentation, enhancing sweetness, structure, and aromatic complexity while preserving the distinctive character of the Bourbon Papayo variety. Carefully harvested in May 2025, this lot reflects Rodrigo’s commitment to innovation and sustainable production, combining experimental fermentation with regenerative agricultural practices to develop expressive and high-quality coffees.
Farm: Alto Bonito
Producer: Rodrigo Pérez
Origin: Líbano, Tolima – Colombia
Altitude: 1400 masl
Variety: Bourbon Papayo
Process: Honey – 120h Anaerobic Fermentation
Harvest: May 2025
Description
This Bourbon Papayo coffee is produced by Rodrigo Pérez at Finca Alto Bonito in Líbano, Tolima, Colombia, at 1400 meters above sea level. The coffee undergoes a honey process with 120 hours of anaerobic fermentation, enhancing sweetness, structure, and aromatic complexity while preserving the distinctive character of the Bourbon Papayo variety. Carefully harvested in May 2025, this lot reflects Rodrigo’s commitment to innovation and sustainable production, combining experimental fermentation with regenerative agricultural practices to develop expressive and high-quality coffees.
Farm: Alto Bonito
Producer: Rodrigo Pérez
Origin: Líbano, Tolima – Colombia
Altitude: 1400 masl
Variety: Bourbon Papayo
Process: Honey – 120h Anaerobic Fermentation
Harvest: May 2025
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