When Wilmer took over the farm from his parents, it had exclusively grown Typica and Caturra since at least their purchase of the land in 1967. Over the past 6 years he ambitiously replaced all of the existing trees with Tabi, Gesha, Pink Bourbon, and Papayo- a massive undertaking. Now with all 6 hectares of his land freshly populated with new varieties, he has turned his eye to experimenting with processing. When Dylan visited Finca La Loma he committed to buying an experimental salt natural lot from Wilmer if he was willing to try it with the Papayo varietal, giving a purchase guarantee so the risk of trial would be limited, and we’re all glad he did! For this lot, harvested cherries are held in a container with water and 2% salt by weight- what some may recognize as the standard approach for lacto-fermentation. Cherries are subsequently depulped, fermented and washed before drying. Much like me, the finished cup is bright and outspoken with a great body.