Colombia, La Divisa - Light roast

This unique variety is a natural mutation that originated in the small town of San Adolfo, located in the Huila region of Colombia. Known for its exceptional cup profile and resilient growing characteristics, Papayo has quickly become a standout in the world of specialty coffee.

Papayo's story begins in the fertile coffee fields of San Adolfo, Huila, a region known for producing some of Colombia's finest coffees. The variety emerged as a natural mutation, a gift from nature that caught the attention of local farmers. Its elongated beans, which resemble the shape of a papaya fruit, inspired its name. This distinctive physical appearance is reminiscent of the Pacamara variety, but Papayo stands out from the crowd with its unparalleled sweetness and floral complexity, often compared to the famous Gesha.

Papayo is what they call a “silver bullet” variety. It combines the best of both worlds: exceptional agronomic characteristics and an extraordinary cup profile. The trees are compact in size, making them easier to handle and harvest. They are also highly resistant to common challenges such as leaf rust and drought, which are crucial for sustainable coffee farming in the face of climate change. In addition, Papayo has a high yield, ensuring that growers can benefit financially while producing a premium product. Their elongated shape and unique flavor potential make them a favorite among coffee producers and roasters. When you taste the fresh mucilage surrounding the seeds, you notice an immediate burst of sweetness and floral notes. These characteristics are remarkably preserved through the processing and roasting stages, resulting in a cup that is as delicious as it is complex.

Diofanor and his team of pickers selectively harvest only the ripest cherries. The cherries are then transported to the La Divisa sorting area, where the team carefully hand-sorts and floats them to eliminate any low-density, under-ripe or defective beans. Once sorted, the cherries undergo a 30-hour underwater fermentation, a critical step that enhances the coffee’s flavor profile. This controlled fermentation, carried out by Diofanor, follows Cofinet’s protocol, which allows the sugars, organic acids and other compounds in the cherries to gradually break down, stimulating the development of a sweet and bright profile. The 30-hour fermentation period is carefully calibrated to find the perfect balance between developing flavor complexity and preserving the coffee’s inherent characteristics. This results in a harmonious balance between sweetness and acidity, giving our washed coffees a bright and lively character. After fermentation, the cherries are pressed and the slime is carefully washed away. Diofanor recovers the water and reuses it to float subsequent batches of cherries. Once the coffee has been washed, it is spread out in the parabolic dryers. Diofanor carefully monitors the coffee to ensure even drying and optimal quality. We aim for a moisture content of 9.5-11%, which is the ideal level for us.

Coffee info:

• Colombia, La Divisa
• Grows at 1600-2000m
• Arabica: Papaya
• Cup score 88.5
• Process: Washed
• Flavor notes of flowers, red apple, dark chocolate, panela

We ship coffee that has rested up to three weeks after roasting when available, and roast to order when needed. We ship coffee within one week of ordering. Free shipping on orders over 699 SEK in Sweden.