Onyx - Colombia Jaime Zuluaga Anaerobic

A chance meeting brought about this coffee. We had an unexpected visit from our now friend Juan Zuluaga to the roastery- over lunch and coffees we discussed the scope that Cofinet works throughout Colombia and how we might be able to work together, after a few wild cuppings of their lineup that were less than fruitful. Like many of our relationships, we were able to discuss what we like, what we don't, and just exactly what we were looking to add to our lineup. Since that lunch a few years ago, our mutual intent has been the guiding force to many incredible coffees- this one included. This natural processed coffee is quite special, it comes from Juan's father, Jaime Zuluaga. Jaime produces coffee in Armenia, Quindio at El Samán. On his farm, he cultivates many expotic varities, but his offering showcases the rare and distinctive Papayo varietal—a unique mutation that originated in Acevedo, Huila.

Meticulously processed to enhance its complexity, this lot underwent a 24-hour aerobic fermentation, carefully controlled to develop its vibrant aromatics. Following this, the coffee was sealed in GrainPro bags for 240 hours, with CO₂ introduced to maintain stability while preserving clarity and depth of flavor, all under a strict temperature of no more than 22°C. The drying phase was equally precise, with the coffee placed on raised beds under temperatures kept below 35°C, ensuring optimal moisture content and refined cup quality.