Finca Los Papillos belongs to the Cabezas Mora family. Miguel Angel Cabezas manages the farm with his son, Luis Miguel, and his wife Miriam Mora Salazar. They primarily cultivate Villa Sarchi but have recently planted a plot of Sarchimor. This lot was harvested from Los Papillos and processed by the Coopro Naranjo micro lot program, which processes these coffees through a separate mill from the main processing facility. The white honey process involves a prewashing stage before pulping to remove the cherry and about 15% of the mucilage. The resulting parchment is then dried in a single layer and moved every 20 minutes to ensure even drying. Depending on the weather, the coffee takes 9-11 days to dry fully.
Recommended Brewing: Pour over
Origin: Rwanda, Mizosi
Certifications: fair trade, organic
Roast profile: medium/dark roast (Full City+)
Tasting notes: earthy dark cocoa
Processing method: Fully Washed, Patio and solar dried machine
Elevation: 1500 meters