A Papayo varietal coffee from Huila, Colombia, produced by Aroma Nativo in collaboration with Luis Marcelino. Grown at 1700–1750 meters above sea level, it undergoes Hydro Honey processing beginning with anaerobic fermentation, followed by pulping, a short drying phase, a second fermentation with selected yeasts and bacteria, a 13-day drying period, and a three-month stabilisation. Expected flavor notes include apricot, mango, and papaya, with versatile use for espresso or pour-over.
Based in London, Nostos Coffee is a micro-roastery inspired by the Greek word for "homecoming." Their philosophy is to create a sense of comfort and connection through coffee. They roast in small batches, focusing on quality and the unique story behind each bean, aiming to bring a taste of home with every cup.
