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AED 120.00+
A natural Papayo from Jhonatan Gasca at Finca Zarza, Huila, with red apple, maraschino cherry and vanilla.
Coffee Expression
Crisp red apple and maraschino cherry, with vanilla rounding out a full, syrupy body. The finish lingers.
Producer
Grown by Jhonatan Gasca and Alejandra Muñoz at Finca Zarza, Bruselas, Pitalito, Huila.
Coffee Details
Producer: Jhonatan Gasca
Farm: Finca Zarza
Region: Bruselas, Pitalito, Huila
Altitude: 1,550 to 1,800 masl
Varietal: Papayo
Process: Natural
The Story
The Gasca family has grown coffee in Bruselas for generations, and keeps bees alongside it. Jhonatan has worked in specialty since 2008. The Papayo was planted in 2017 and began to show what it could do in 2022.
Papayo is named for its cherries, which grow long and swollen like small papayas. Picked by hand and dried whole, it keeps the fruit and the brightness together.
| Weight | 0.3 kg |
|---|---|
| Farm | Finca Zarza |
| Flavor Notes | Maraschino Cherries, Red Apple, Vanilla |
| Lot Type | Competition Lot |
| Main Cup Profile | Floral, Fruity |
| Origin | Colombia |
| Weight | 40grams, 80grams, 250grams |
| Grind Option | Whole Bean, V60, Filter Machine, French Press |
How We Brew at Julith
V60 Mugen Switch
This allows us to brew an immersion method followed by percolation.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 91°C
-Place the filter and rinse with hot water.
-Add the coffee and close the switch.
-Pour 120 ml of water to fully immerse the grounds.
-Allow the coffee to steep for about 1 minute and 20 seconds.
-Open the switch and continue brewing.
-Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Total brew time should land between 3 minutes to 3 minutes 20 seconds.
Adjust grind size if the drawdown falls outside this range.
Serve and drink while warm.
How You Can Brew at Home
V60
A percolation method of brewing.
Recipe
15 g coffee
240 ml water
Ratio 1:16
Water temperature 91°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 45 ml pour, slow and even.
-Allow the coffee to bloom for 30 seconds.
-Continue pouring in circles until reaching 135 ml.
-Pause briefly, letting the coffee draw down till 1 minute.
-Finish with a centered pour to 240 ml
The brew should complete between 2 minutes 20 seconds to 2 minutes 40 seconds.
If needed, refine the grind to slow or speed extraction.
Pour. Taste. Adjust next time.
A pressure based method of brewing.
Recipe
20 g coffee
40 g yield
Ratio 1:2
Water temperature 93°C
The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.
Dial In Tips
Pull. Taste. Adjust next time.
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