I Want Candy - Colombia Papayo

AN INSPIRING PROJECT
Sightseer recently traveled to Colombia to join Forest Coffee for something special: a chance to celebrate the work of the women producers of the Huila Condor Project. This initiative brought together 96 women farmers in Pitalito for hands-on workshops designed to teach advanced fermentation and drying techniques - tools to unlock new potential in their coffees and create market-ready microlots.

For many of these producers, coffee processing had always followed traditional patterns, and their harvests were typically blended into community lots. The Huila Condor Project workshops opened the door to innovation and the chance to showcase their work individually. After completing the training, each participant was invited to produce a microlot to submit for competition.
30 women submitted their microlots. We tasted and scored these exceptional coffees alongside other visiting green buyers. Among them was this microlot from María Belén Díaz, a producer well-respected in Colombia’s specialty coffee scene. Her lot, which earned one of the highest scores, became a highlight of our trip. In addition to a top-scoring competition bonus provided by Forest, Sightseer contributed an extra $1 per pound to celebrate her achievement and honor the skill and dedication behind her craft.

ABOUT MARÍA
María Belén Díaz is the daughter of a coffee grower, and she has been connected to coffee her entire life. She has been producing specialty coffee for over 12 years. Additionally, she worked for several years as a coffee quality analyst in the department of Cauca, Colombia, where she developed cupping skills and acquired knowledge that led her to focus on coffee production.

THE PROCESS
This coffee begins with a 36-hour pre-fermentation in cherry. This initial step enhances the development of fruity and floral notes before further processing. Following pre-fermentation, the coffee is depulped and then undergoes a 36-hour fermentation in mucilage. This stage allows the natural sugars in the mucilage to further influence the coffee's flavor, resulting in a rich and complex taste profile. After fermentation, the beans are washed through a two-stage process, ensuring that any excess mucilage is carefully removed while maintaining the coffee's essential qualities.

The drying phase involves sun drying on canopies for 12 days, a slow and controlled process that preserves the coffee’s intricate flavors. This natural drying method ensures the beans reach the ideal moisture level, helping to lock in the coffee’s unique attributes. After drying, the coffee is stabilized for 15 days in a dark room, stored in GrainPro bags. This stabilization period allows the flavors to mature and balance, delivering a harmonious and well-rounded cup.