Rodrigo Perez, White Honey Papayo
Welcome to Boredom’s first Bourbon Papayo release! This coffee is absolutely stunning from its beautiful guava like acidity to its coffee cherry like sweetness this coffee isn’t one to miss!
Sourced from our friends at Specialty Coffee Barn here are a couple words from co founder Juan Morales
Located on the slopes of Líbano, Tolima, in Colombia’s Central Cordillera, his farm sits at an altitude of 1,400 meters above sea level. This region is privileged with volcanic soil, providing ideal conditions for growing specialty coffee.
Bourbon Papayo, processed through 120-hour anaerobic fermentation and then washed using a basic method to produce a white honey. This coffee represents the ultimate expression of the Bourbon Papayo variety, highlighting its unique characteristics and exceptional cup profile.
Photos from Specialty Coffee Barn
Welcome to Boredom’s first Bourbon Papayo release! This coffee is absolutely stunning from its beautiful guava like acidity to its coffee cherry like sweetness this coffee isn’t one to miss!
Sourced from our friends at Specialty Coffee Barn here are a couple words from co founder Juan Morales
Located on the slopes of Líbano, Tolima, in Colombia’s Central Cordillera, his farm sits at an altitude of 1,400 meters above sea level. This region is privileged with volcanic soil, providing ideal conditions for growing specialty coffee.
Bourbon Papayo, processed through 120-hour anaerobic fermentation and then washed using a basic method to produce a white honey. This coffee represents the ultimate expression of the Bourbon Papayo variety, highlighting its unique characteristics and exceptional cup profile.
Photos from Specialty Coffee Barn
Welcome to Boredom’s first Bourbon Papayo release! This coffee is absolutely stunning from its beautiful guava like acidity to its coffee cherry like sweetness this coffee isn’t one to miss!
Sourced from our friends at Specialty Coffee Barn here are a couple words from co founder Juan Morales
Located on the slopes of Líbano, Tolima, in Colombia’s Central Cordillera, his farm sits at an altitude of 1,400 meters above sea level. This region is privileged with volcanic soil, providing ideal conditions for growing specialty coffee.
Bourbon Papayo, processed through 120-hour anaerobic fermentation and then washed using a basic method to produce a white honey. This coffee represents the ultimate expression of the Bourbon Papayo variety, highlighting its unique characteristics and exceptional cup profile.
Photos from Specialty Coffee Barn