Papayo is a rare natural mutation of Coffea arabica, most commonly found in Huila. It is named after its distinctive elongated cherries, which resemble small papayas, and is known for a cup profile that is both vibrant and expressive. While its exact genetic lineage is still being explored, it is often associated with Ethiopian landrace influence, contributing to its complexity and clarity.
For this lot, only fully ripe cherries are selected. After harvest, the coffee undergoes a controlled 24 hour oxidation in sealed bags, followed by depulping and a 48 hour fermentation in stainless steel tanks. This approach builds both structure and definition, allowing the character of the variety to come through clearly.
Drying takes place over around 15 days in a covered drying shed, where gentle airflow allows the coffee to stabilise slowly, preserving sweetness and aromatic detail.
In the cup, expect redcurrant, mandarin and rose hip. There is a lush sweetness and a juicy texture, with bright, tangy berry acidity. As the cup opens, this moves into honeyed citrus and delicate florals, finishing clean and lingering.
This is a refined and expressive example of Papayo, shaped by careful processing and a thoughtful approach from one of Huila’s emerging producers.
