Finca El Porvenir - Washed Papayo

Details & Tasting Notes

Tastes like: 🍯 Honey • 🌰 Almonds • 🥛 Creamy

• Origin: Palestina, Huila, Colombia

• Farm: Finca El Porvenir

• Producer: Sandra Milena Mora & Hector Coy

• Variety: Papayo

• Process: Washed (36–48h wet fermentation, raised-bed drying)

• Altitude: 1,750–1,850 MASL

Intro

This coffee from Finca El Porvenir is a beautiful expression of patience, care, and organic farming at its best. Smooth, comforting, and quietly complex, it reflects years of thoughtful investment and a deep respect for both coffee and the surrounding ecosystem. It’s the kind of cup that doesn’t shout for attention—but once you notice it, you don’t want to let it go.

The Producer

Finca El Porvenir is located in the heart of Palestina, southern Huila, and has been run by Sandra Milena Mora and her husband Hector Coy since 2006. Of their 12-hectare property, only 5 hectares are dedicated to coffee production—the rest is preserved as natural forest, supporting biodiversity and soil health.

Sandra and Hector grow coffee organically, without chemical fertilizers or pesticides. They produce their own organic fertilizer, applied once per year, believing strongly that healthy soil leads to healthier coffee—and a healthier environment. Their dedication extends beyond farming: they are warm, generous hosts and long-term partners, and we’ve proudly purchased their entire production for several consecutive years.

The Process

Cherries are hand-picked and carefully sorted, with harvesting spread over a full month to ensure optimal ripeness. After processing, the coffee undergoes 36–48 hours of wet fermentation, depending on the lot, before being gently washed.

Drying begins on raised African beds for five days, followed by a slow finish in a shaded drying house for up to 20 additional days, weather permitting. This extended, controlled drying preserves sweetness and builds a soft, rounded texture in the cup.

In the Cup

The cup is elegant, smooth, and deeply comforting. Sweet honeyed tones lead the way, supported by delicate almond nuttiness and a creamy, rounded mouthfeel. There’s no sharp edge here—just balance, warmth, and a silky texture that lingers gently on the palate. It’s a coffee that rewards slow sipping and showcases the quiet excellence that comes from true attention to detail.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.