Papayo Finca Quebraditos Colombia. Bourbon Papayo. Natural. 

Every bean has a story
A new and rare variety Bourbon Papay0 from Café 100 Años and more specifically Quebraditas farm in Colombia.

Café 100 Años

Café 100 Años was founded in 2017, created by 5th generation coffee growers from the south of the department of Tolima, who saw in the commercialization of coffee an opportunity to reach international specialized markets with coffees from the Monteverde farm - a farm owned by the Gutiérrez Falla family. This is how the company Café 100 Años was created whose main objective is to market coffees that are in danger of extinction such as Aquillos that ripen their fruit in yellow, for example yellow typica, yellow caturra, yellow Colombia variety, yellow bourbon, and the Wush wush that also ripens yellow. In this way, they encourage the conservation of their Colombian identity as a producer of Creole varieties such as those mentioned above.

So the company was created to highlight the yellow color and also the Colombian culture, which is why mention is made to One Hundred Years of Solitude, the universal novel written by the Nobel Prize winner for literature, Gabriel García Márquez, born in Colombia, in order to obtain two national identities, one the cultural identity, and secondly the identity of soft coffees. With coffee and culture working together, the team called their company, CAFÉ 100 AÑOS and as a symbol they chose one of the yellow butterflies mentioned by Gabriel García Márquez in his novel " One Hundred Years of Solitude ".

 

Finca Quebraditas

In 2018, Edinson and his girlfriend Luz Angela acquired Finca Quebraditas  , with financial support from Angela’s father, who firmly believed in the family project. Edinson dedicated his whole life to the world of coffee, focusing particularly on quality. Before fully diving into his own project, Edinson had gained valuable experience working in another company. This provided him with a deep understanding of the coffee market, its evolution, and the ability to adapt to changes. Thus, Quebraditas was born, a family venture with a clear focus on producing specialty coffees. Their unique proposition lies in creating distinct and replicable sensory profiles through innovative fermentation processes, such as thermal shock and yeast inoculation. Additionally, their agronomic management, highlighting soil care through strategic shading, organic matter use, and maintaining pH with amendments and lime, enhances the coffee’s quality from cultivation.

With the two coffee farms located between 1600 and 1850 meters above sea level in the central mountain range, Quebradita spans a total of 18 hectares. Of these, 10 are planted with traditional varieties like Caturra and Colombia, while they are consolidating one exclusively for varietals. The varieties cultivated include Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará, with a long-term vision of dedicating all the land to varietals.

The farm is open for visits, where one can get a close look at the cultivation, agronomic management, and production process. They also offer the opportunity to conduct tastings on the farm, with a laboratory that ensures transparency for both visitors and their own clients.

Process

Harvesting is carried out ensuring a minimum percentage of 80% of ripe cherries. The floating next guarantees the removal of green, overripe, and dry cherries. Oxidation is done in food-grade plastic containers for 3 days, and then the cherries dry until they reach 15 to 20% of moisture. The team then submerges the Papayo Colombia cherries in water heated at 50°C (thermal shock) in food-grade plastic containers, to loosen their molecular structure and kickstart the fermentation. Finally, maceration is carried out with inoculated yeast hybrid Saccharomyces cerevisiae.

This Papayo from Colombia is a must!

If you enjoy coffees from Café 100 Años, make sure you have tried the delicious Chiroso!