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90+ Al Yamama Palace Coffee

90+ Al Yamama Palace Coffee

90+ Al Yamama Palace Coffee

90+ Al Yamama Palace Coffee

A rare Hydro Natural Papayo micro lot from Pitalito, Huila, with a vibrant cup profile of strawberry milkshake, peach, tropical fruit, and cacao nibs.

Sweet, expressive, and carefully processed for a layered, memorable experience.

Details:

Country: Colombia

Farm: Aroma Nativo

Region: Pitalito, Huila

Variety: Papayo

process: Hydro Natural

Notes: strawberry milkshake, peach, tropical fruit, and cacao nibs

Roasting: Medium-Light



The Story:

From the hills of Pitalito, Huila, this Papayo lot tells a story of patience and craft: only the ripest cherries were selected, gently dried on raised beds, then rehydrated and fermented with selected yeast and bacteria before returning to the beds for a long final drying and stabilization, a process designed to protect and elevate every flavor note.

The result is a cup that feels both playful and refined, opening like a strawberry milkshake, moving into juicy peach and tropical fruit, and finishing with the elegant bite of cacao nibs, a profile that captures the spirit of an exclusive micro lot made with traceability, intention, and deep respect for origin.

Recipe:

Filter

Coffee Dose In: 21gr

Water: 315ml

Blooming: 40gr x 30”

Time: 2:40”

Temp: 91 C

Steps: after blooming, 3 pour 91ml total 315ml


100 SAR

Sku
PRM-YAM-100G
Weight 0.125 KG
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product description

90+ Al Yamama Palace Coffee

A rare Hydro Natural Papayo micro lot from Pitalito, Huila, with a vibrant cup profile of strawberry milkshake, peach, tropical fruit, and cacao nibs.

Sweet, expressive, and carefully processed for a layered, memorable experience.

Details:

Country: Colombia

Farm: Aroma Nativo

Region: Pitalito, Huila

Variety: Papayo

process: Hydro Natural

Notes: strawberry milkshake, peach, tropical fruit, and cacao nibs

Roasting: Medium-Light



The Story:

From the hills of Pitalito, Huila, this Papayo lot tells a story of patience and craft: only the ripest cherries were selected, gently dried on raised beds, then rehydrated and fermented with selected yeast and bacteria before returning to the beds for a long final drying and stabilization, a process designed to protect and elevate every flavor note.

The result is a cup that feels both playful and refined, opening like a strawberry milkshake, moving into juicy peach and tropical fruit, and finishing with the elegant bite of cacao nibs, a profile that captures the spirit of an exclusive micro lot made with traceability, intention, and deep respect for origin.

Recipe:

Filter

Coffee Dose In: 21gr

Water: 315ml

Blooming: 40gr x 30”

Time: 2:40”

Temp: 91 C

Steps: after blooming, 3 pour 91ml total 315ml


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Khalid

Khalid

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1 month ago

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