This is only JBC’s second time featuring the rare and exotic Papayo variety and it’s easy to see why it’s gaining serious traction in specialty coffee. Think of it as a full on tropical fruit explosion. This lot leans heavily into lush yellow fruit notes banana, papaya, and lemon backed by a winey brightness and a sweet-tart structure. The cup opens up with flavors of quince jam, banana, vanilla wafer, and hazelnut, delivering both vibrancy and depth.

Farm-Level Detail
This Papayo lot was produced by fourth-generation coffee farmer Fabian Acevedo at his farm, La Providencia, in the highly regarded Huila region of Colombia. Harvest begins with the careful selection of fully ripe red cherries, which are then depulped and fermented in stainless steel tanks for 24 hours.

After fermentation, the coffee is washed and dried in a covered drying shed for approximately 15 days, until it reaches optimal moisture content. The Papayo variety only recently identified in Colombia is known for its complex tropical profile and its distinctive cherry shape: elongated and pointed, resembling the papaya fruit that inspired its name.