Marceli Calderon Papayo Washed Double Fermentation

Eight years ago, Marceli and Victor Calderon began producing specialty coffee in Huila, Colombia. Marceli’s father inspired the couple to explore the world of specialty coffee. They began their coffee farm with Geisha and Caturra varieties. However, they added this papayo coffee variety because it thrived in the Huila climate.

At first, Marceli and Victor sold their coffee to the federation. They balanced their work between town and the farm. However, after an accident, Víctor decided to focus on growing specialty coffee coffee.

They have since adapted their farm to specialize in high-quality coffee, allowing them to spend more time with their two children. Víctor manages the processing and production. He collaborates with his brother and staff for the harvest. La Loma Farm strives for continual excellence in quality and productivity.

Variety: Papayo
Process: Washed Double Fermentation

At La Loma farm, they have perfected papayo washed coffee with traditional processes, performed by hand.

Marceli and her family harvest papayo coffee in small batches and ferment the beans for 24 hours. The next day, they depulp the coffee and ferment it with other incoming batches for an additional 48 to 72 hours. The fermentation time depends on the temperature and volume of the harvest. The family stirs the coffee throughout fermentation to ensure the correct temperature.

After fermentation fermentation, they wash the coffee to remove the mucilage. The final step is to dry the coffee beans on a maquesina they installed on their roof.