About this coffee
Papayo is a rare variety, discovered by accident in Central America by farmers who noticed several
oddities among their standard Caturra and Bourbon trees. Its name derives not from the taste but rather the shape of the coffee cherry, which looks like a small papaya fruit.
This specific Papayo lot was grown at producer Luis Aníbal Calderón’s Villa Betulia farm in Colombia. The farm is renowned for using high quality varieties and experimental processing methods. This lot has undergone a 72-hour aerobic fermentation (oxidation) in bags. The result is a wonderfully complex and clean coffee with a bright acidity. The coffee has a particularly tropical character, a mandarin-like acidity balanced by a deep, rich sweetness reminiscent of plum.
Region/Farm: Acevedo, Villa Betulia
Variety: Papayo
Processing method: Natural, Aerobic fermented
Growing altitude: 1450-1800m
Direct Trade via Grounds Coffee
