Colombia, La Providencia de Jeshua
| Producer |
Fabian Acevedo |
| Farm/Mill |
La Providencia |
|
Cultivar |
Papayo |
| Process |
Extended Washed |
| Location |
La Argentina, Huila |
| Altitude |
1,750 MASL |
| Harvest |
August 2025 |
Expect notes of Blackcurrant, Panela, Black Tea
Fabian is a fourth-generation coffee producer, continuing a family craft built on curiosity and steady progress. “My father, Álvaro Acevedo, was the one who got me involved in coffee, motivating me to learn more about quality,” Fabian says. That commitment to quality became the family’s turning point. They began this journey in 2006 and, over time, Álvaro immersed himself in fermentation and processing, with the results becoming clear.
Only fully ripe Papayo cherries are selected. After harvest, the cherries rest in sealed plastic bags for 24 hours to encourage controlled oxidation. The coffee is then depulped and fermented in stainless steel tanks for 48 hours before being dried slowly over 15 days in a covered, well-ventilated drying house to protect sweetness and structure.
Fabian also speaks openly about how climate change is reshaping day-to-day work on the farm. Less predictable weather makes it harder to keep plants healthy and to manage fermentation with the same level of precision from one harvest to the next. It is a challenge that requires constant adjustment, and one the Acevedo family continues to meet with care and determination.
Original: $29.79
-65%$29.79
$10.43Product Information
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Description
| Producer |
Fabian Acevedo |
| Farm/Mill |
La Providencia |
|
Cultivar |
Papayo |
| Process |
Extended Washed |
| Location |
La Argentina, Huila |
| Altitude |
1,750 MASL |
| Harvest |
August 2025 |
Expect notes of Blackcurrant, Panela, Black Tea
Fabian is a fourth-generation coffee producer, continuing a family craft built on curiosity and steady progress. “My father, Álvaro Acevedo, was the one who got me involved in coffee, motivating me to learn more about quality,” Fabian says. That commitment to quality became the family’s turning point. They began this journey in 2006 and, over time, Álvaro immersed himself in fermentation and processing, with the results becoming clear.
Only fully ripe Papayo cherries are selected. After harvest, the cherries rest in sealed plastic bags for 24 hours to encourage controlled oxidation. The coffee is then depulped and fermented in stainless steel tanks for 48 hours before being dried slowly over 15 days in a covered, well-ventilated drying house to protect sweetness and structure.
Fabian also speaks openly about how climate change is reshaping day-to-day work on the farm. Less predictable weather makes it harder to keep plants healthy and to manage fermentation with the same level of precision from one harvest to the next. It is a challenge that requires constant adjustment, and one the Acevedo family continues to meet with care and determination.
