Papayo is a rare and fascinating natural mutation of Coffea arabica most often found in the Huila region of Colombia. Named for its distinctive cherries that resemble small papayas with elongated orange fruit, Papayo sits apart from more common varieties due to its unique genetics and expressive cup profile. While its exact lineage remains the subject of ongoing study, some producers associate Papayo with Ethiopian landrace genetics, contributing to its intriguing complexity and vibrancy in cup. On this lot, only fully ripe cherries are handpicked to ensure peak flavour. After harvest, the coffee undergoes a controlled oxidation in plastic bags for 24 hours, then is depulped and fermented in stainless steel tanks for 48 hours — a technique that builds depth and clarity. Once fermentation is complete, the parchment is carefully dried in the drying shed for 15 days, allowing the sugars and aromatics to develop fully under gentle airflow. Fabian tells us that adapting to changing climatic conditions — particularly maintaining plant health and managing fermentation — has been challenging, but his meticulous care and commitment shine through in this coffee. This release not only showcases Fabian’s craft but also celebrates one of Colombia’s most rare and exciting varietals — Papayo — delivering an unforgettable specialty coffee experience.