Fabian Acevedo Papayo

This is only JBC’s second time carrying the new and exotic coffee variety Papayo and there is a reason this variety is an up and coming star in the specialty coffee world. It’s a tropical fruit bonanza and this particular lot is choke-full of yellow fruit notes (think banana, papaya, and lemon).  It’s winey, bright, and sweet-tart with tasting notes of quince jam, banana, vanilla wafer, and hazelnut. 

Farm Level Info. This Papayo lot was grown in the coveted coffee growing region of Huila, Colombia by fourth generation coffee farmer Fabian Acevedo on his farm La Providencia. Processing of this coffee began with harvesting only red ripe coffee cherries which are then depulped and fermented in stainless steel tanks for 24 hours. The coffee is then washed before it is dried in a drying shed for roughly 15 days until reaching the desired moisture content. The Papayo variety, only recently discovered growing in Colombia, is known for complex tropical fruit notes and a unique coffee cherry shape which is pointy and oval-shaped resembling a papaya (hence the name).