Mario Gomez has established his farm, La Soledad, as being able to process many different cultivars through the lens of many different processing methods. Each of the different varieties are sectioned off, allowing for selective picking to highlight the many different cultivars he grows.

This particular lot is a pure papayo cultivar and has been processed as a parchment dried coffee.

It has an extrordinary aromatic power that relative to some of the other cultivars he grows is unique. Nothing subtle here in this cup.

We also have another lot from Mario Gomez, a mix of ombligon and caturron which has an entirely different taste and aromatic profile. Tasting both is a great opportunity to understand firmly that coffee is indeed a product of it's terroir

Producer : Mario Gomez

Farm : La Soledad

Region : Pitalito, Huila

Dry mill : Kawa Comercio Sostenible

Species : Arabica

Cultivar : Papayo

Processing : Séché en parche propre

Harvest : Manuelle

Green coffee moisture at time of purchase : 11,2%

Prix FOB : 14,85 USD / kg

Kawa is a Colombian trading company, founded in 2014, specializing in exporting high-quality coffee. They are a family-run operation, managed by the Gomez family. The family also owns their own farm, La Soledad.

Their approach centers on building direct, transparent relationships with local producers, helping to ensure access to exceptional coffee while delivering real value back to farmers. Recognized as a BIC (Benefit and Collective Interest) company, Kawa is dedicated to creating positive social and economic impact.

Kawa works with 35 coffee growers' associations and over 200 independent producers in regions like Huila, Cauca, Tolima, Santander, Quindío, and Risaralda. They’re based in Pitalito, southern Huila.

When it comes to transparency, they work with producers, clients, and their own team to ensure full traceability and open communication across the supply chain. Every lot is traceable back to the producer, farm, or association, giving farmers the recognition they deserve when the coffee reaches its final destination.

When it comes to quality control, Kawa has a robust system in place:

At the farm: They provide technical support to farmers, helping optimize processes like cultivation, picking, processing, drying, and storage to ensure consistent quality.
Sourcing: Samples are carefully collected and cupped at multiple stages to ensure consistency and stability, all following SCA protocols and overseen by a certified Q Arabica Grader.
Milling: Coffees are tested before and after milling to check for any changes in profile.
Pre-shipping: Every lot is cupped again before shipping to guarantee it meets quality standards.
Kawa has also developed a detailed database from their sample analyses over the years. This allows them to map the coffee profiles of the regions they work with, providing insights into quality and availability throughout the year.

Recommended for filter extraction methods
Ratio 1:17
15g de café moulu
255g d'eau (entre 92-99°c selon l'appareil d'infusion)