This is, without a doubt, our favorite Papayo so far. It is an exceptionally balanced coffee, full of character, with bright notes of yellow fruits layered over a silky texture that recalls caramel and dulce de leche. The combination is both elegant and comforting, making it one of the most memorable expressions of this variety we’ve ever worked with.

The process begins with 24 hours of oxidation, allowing the cherries to develop complexity before being depulped. The beans then undergo 60 hours of fermentation in open tanks, a stage that intensifies sweetness and refines the structure of the cup. After fermentation, the coffee is washed and carefully dried, a slow process that preserves and elevates the delicate flavors inherent to Papayo.

What makes this lot stand out is not only the clarity and balance of the profile but also the way it captures the essence of this rare variety.