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Papayo is a bit of a mystery bean. It first popped up in San Agustín, just south of El Pital, with its weirdly long, papaya-shaped cherries. Most folks figured it was just a strange Caturra mutation. But dig a little deeper and it turns out this thing is genetically closer to old-school Ethiopian varieties than anything local. That explains a lot. There’s nothing shy or classic about it. The flavour is bold, grippy and a little bit wild. Think dirty martini, a slick of citrus oil, and that skinsy natural wine thing that makes you sit up and pay attention. This lot comes from El Pital, where Diego Campos runs his farm high up in the hills of southern Huila. It’s a tiny spot that punches well above its weight. Cool nights, steep terrain, and a reputation for producing some of the most vibrant coffees in the region. We’ve been working with Diego for years now. Long before he was a World Barista Champ. Every season he brings something new to the table and this one is no different. Even though it’s a fairly classic natural process on paper, what we’re tasting here is anything but standard. It is complex, layered and totally unexpected. That’s the magic of Papayo. And the magic of Diego. Always experimenting. Always pushing things forward. We’re lucky to know him and even luckier to roast coffees like this.
Did you know 20c from every kilogram of coffee roasted and every cup sold goes to The Cup That Counts.
