Colombia Diofanor Ruiz Papayo

Coffee overview

It has been a while since a heavy funk drop. This is it. Funk level 2 for unnatural funk, this anaerobic natural Papayo presents huge flavors in a highly fermented format. Big grape soda up front, slightly balsamic depending on brew method, leads into concentrated fruit formats (jam, leather), and finishes slightly bitter, slightly boozy, with the amaro note reminding me of a Mexican fernet-style amaro liqueur I recently came across (Licor del Sobrador for those interested).

Coffee flavor profile

Grape soda, fruit leather, amaro

Acidity: sparkling tartaric
Sweetness: jammy, very heavy
Body: slight booze, slight cacao

Brewing evaluation

Rest: 30+ days recommended

Filter eval day 1: Gabi Standard Recipe of 1:18 shows a very intense cup, loaded with fizzy tartaric notes, deeply sweet concentrated stone fruits, and a strong finish that varies from bitter fernet, to sweet amaro, to dry cacao.

Information

Farm: La Divisa
Producer: Diofanor Ruiz
Region: Quindio
Country: Colombia
Variety: Papayo
Process: Anaerobic natural
Sourcing: Cofinet