Armando & Leonor Coca - Colombia
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An Allpress exclusive – a beautiful washed Papayo variety from Huila.
Huila seems to be home to an unusual high number of varieties with mysterious origins and unique flavour profiles, and Papayo is one of them. In the cup, Papayo is fruit forward and very complex; which explains why it has recently been a firm favourite for multiple barista competitors around the world.
Papayo doesn’t have a confirmed genetic background. Some believe it’s a mutation of Pink Bourbon or Caturra; others say it’s an Ethiopian landrace leaked from a now-defunct research farm in Huila. Some also claim it’s the same as the Ombligón variety — another cultivar with no verified genetic lineage. What we know for sure is that its name comes from the cherry’s pointed, oval shape, which resembles a papaya. The beans are dense and large, and plant yield is high.
Origin
Armando & Leonor Coca - Colombia
On their 5 hectares of land, Armando and Leonor have been planting various high-quality varieties, like Pink Bourbon, Papayo, Gesha, and more recently Sidra. They have also been experimenting with fermentation, while keeping the traditional washed processing method as standard. The process leading to the cleanest and sweetest profile so far is to oxidate cherries for 36 hours before depulping. Then ferment the depulped seeds aerobically for another 50 hours. This differs vastly from the 24h fermentation in open tank they used to do for all their coffees.
Producer - Armando & Leonor Coca
Region - San Agustín, Huila
Process - Washed
Variety - Papayo
Altitude - 1700 m.a.s.l.
Blend breakdown
Blend breakdown
Origin
Armando & Leonor Coca - Colombia
On their 5 hectares of land, Armando and Leonor have been planting various high-quality varieties, like Pink Bourbon, Papayo, Gesha, and more recently Sidra. They have also been experimenting with fermentation, while keeping the traditional washed processing method as standard. The process leading to the cleanest and sweetest profile so far is to oxidate cherries for 36 hours before depulping. Then ferment the depulped seeds aerobically for another 50 hours. This differs vastly from the 24h fermentation in open tank they used to do for all their coffees.
Producer - Armando & Leonor Coca
Region - San Agustín, Huila
Process - Washed
Variety - Papayo
Altitude - 1700 m.a.s.l.
