The journey of Papayo Jungle begins with the careful selection of Papayo coffee cherries, a rare and exceptional variety. Handpicked at peak ripeness, the cherries are subjected to a 4-hour aerobic pre-fermentation phase on tarps. This initial stage enhances the coffee’s natural fruity and tropical notes, setting the foundation for its vibrant flavor profile.

Following pre-fermentation, the cherries are transferred to hermetic tanks placed under shade, where they undergo a 96-hour fermentation process. The controlled environment, with humidity levels maintained between 22-25%, allows for a slow and even fermentation, amplifying the coffee’s complexity. This step highlights the unique tropical qualities of the Papayo variety, producing flavors reminiscent of strawberry, mango, and pomegranate, balanced by a hint of citric acidity and a smooth chocolate undertone.

Once fermentation is complete, the cherries are mechanically dried for 76 hours. This precise drying method ensures that the beans reach their ideal moisture content, preserving their vibrant and intricate flavors. The controlled drying process is key to maintaining the integrity of the natural process, locking in the exotic notes that define Papayo Jungle.

To perfect the coffee, the beans are stabilized for 30 days in GrainPro bags. This stabilization phase allows the flavors to harmonize and mature, ensuring a well-rounded and polished cup. The controlled storage environment protects the beans from external factors, guaranteeing that the coffee’s quality is preserved until it reaches the roaster.