About the farm
Altitude
1750 m
Size
7 Hectares & 6 employees
Varieties
Caturra, Pink Bourbon, Bourbon Aji, Papayo, Sigra, Geisha
Harvest Season
October - Januray
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Yessica & Diego's Washed Papayo
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.
Taste Profile
- Tropical Fruits
- Caramel
- Dulce de Leche
Variety
Papayo
Harvest Date
2026-08-28
Lot Code
0926-30
Regular price
$234.79
per
size:
5 Kg
The Process
How this coffee was produced
01. Harvesting
02. Processing
03. Drying Phase
Yessica & Diego's Washed Papayo
Score:
86.8
What we taste:
A vibrant and sweet profile with notes of yellow fruits, sugarcane, and caramel in the aroma. The cup reveals flavors of ripe orange, passion fruit, pineapple, and fresh sugarcane, complemented by a bright citrus acidity. A silky body, leading to a long, lingering finish with delicate panela sweetness.
About the producer
Yessica & Diego Parra
Yessica and Diego are fourth-generation coffee growers. Their family’s journey began with their great-grandfather, who decided to plant coffee as a means of survival after realizing its profitability. Later, their grandfather carried on the legacy while his wife focused on coffee trading. Together, they became the first local buyers for the National Federation of Coffee Growers: he would purchase pulped coffee from neighboring farmers and sell it to the Federation. As the business grew, more family members joined in, including...
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