Variety: Papayo
Process: Anerobic Natural
Fermentation: 13hr + 24hr
Producer: Jose Giraldo
Farm: La Esperanza
Elevation:  1750 MASL
Region: Acevedo, Huila
Origin: Colombia
Cherry Candy, Strawberry Kiwi Punch, Pineapple
 
Interest in rare and exclusive varieties has been growing in recent years. We are always on the hunt to taste new coffee varieties, grown on new soils, or having new experimental processes. This new variety on our line up, Papayo, is a relatively unknown arabica coffee grown in Huila, Colombia. It received its name from the appearance of its coffee cherries, bearing clusters of oblong fruit that resemble tiny papayas.
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The origin of Papayo is unknown, some say it is genetically similar to the Ethiopian landraces. Interestingly, the Huila region has a unusually high number of varieties with mysterious origins and unique flavour profiles, supporting the rumour that there was a research farm breeding and cultivating many varieties from around the world, and later the farm was abandoned, leaving behind plants that somehow showed up in the region. 
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This coffee was grown in Huila and brought to Quindio, where the fermentation and drying facility is located, to be processed. Transported in a refrigerated truck, precise temperature control is maintained during the initial fermentation stage. Once the cherries arrive at La Clarita, they undergo a 24-hour fermentation in sealed tanks. Following this meticulous process, the coffee is dried slowly and gradually under shade, typically for 40 days. Finally, it is prepared for milling and hand-sorting before vacuum-packaging, and dispatching.
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The processing facility is operated by José Giraldo, a third-generation coffee producer a passion for innovation in coffee processing. With over 50 years of family tradition in coffee cultivation, José's commitment to pushing boundaries extends to partner farms across Quindio and Huila.