Hello and welcome Yellow Papayo! One of our brand new filters, it's not to be confused with papaya, which is a fruit, not a coffee -- though there is a connection! Read on to find out more.
This is a sweet, juicy, tropical explosion, with with tasting notes of mango, papaya and strawberry. This is an advanced natural from Huila, Colombia.
So where does this coffee come from?
Yellow Papayo is what we call a 'rediscovered' varietal. There's a lot of theories about how it might have originally developed, but this one is grown by Néstor Lasso at the El Diviso farm in the south of Huila. Over the past five years, Néstor and his brother Adrián have developed their family farm into one of the most innovative Colombian farms for experimental fermentation processes. This coffee, for example, has gone through 60 hours of oxidation, 72 hours of submerged and anaerobic fermentation, and a post-process thermal shock (try saying that three times after a glass of wine).
It's named 'Yellow Papayo' because rather than being red and round, the coffee cherry is a yellow, pointy oval shape -- and kind of looks like a papaya.
How did we chose it?
We wanted to expand our range of filter coffees to include not just everyday easy-drinkers, but some competition level beans too. We tried so, so many (so many) samples and most left us feeling a little uninspired. The Papayo came in a small batch of samples and was so special. We added it to the cupping table for our first ever public cupping session to see how our customers liked it. We had really fantastic feedback on it, and are so excited to share it with you!
How should I make it?
Best for V60, Clever Dripper, or Kalitia.
We used 18g of coffee to 250g of water, with a water temp of 85°C. Always used filtered water if you can!
Brew for 2:30, put your feet up, and enjoy.
