Papayo

Named directly after the fruit, Papayo cherries are distinctly longer and narrower than most Arabica varietals. This coffee fits the bill of the Papayo varietal, a quality, crisp acidity and a citrus/tropical profile, heavy floral notes and a lighter weight on the palette. Expect juicy red apple, mandarin, purple floral notes and a silky, light body.

The cherries undergo flotation in clean water to remove lightweight, damaged, or under-ripe fruit. Only dense, high-quality cherries move forward.

Cherries are depulped in stainless-steel or tiled tanks shortly after harvest to preserve clarity and avoid over-oxidation.

The mucilage-covered parchment is placed in fermentation tanks for a 32-hour anaerobic fermentation, allowing enzymatic activity to break down mucilage and enhance complexity without developing over-fermented notes.