This coffee went through a 24-hour dry aerobic fermentation process. During this time, the coffee was exposed to air in a controlled environment, allowing certain desired chemical reactions to occur. After fermentation, the coffee was stored in Grain Pro bags for 50 hours, aiming to maintain the temperature below 22ºC. This step helped preserve the coffee’s unique flavor profile. The coffee was then placed on raised beds until it reached a moisture content of 11%. This step is crucial to the drying process, as it ensures that the coffee is stable and can be stored without the risk of mold. This particular micro-lot coffee is 100% Papayo, a rare variety that emerged as a spontaneous mutation in Acevedo, Huila. The fruits of this variety are orange in color and have a shape similar to a papaya.