Colombia- La Divisa Papayo EF2

The Papayo varietal is one of Colombia’s rarest discoveries—a natural mutation first identified in Huila, with cherries that ripen to a striking orange and resemble small papayas. At La Di... Read More

The Papayo varietal is one of Colombia’s rarest discoveries—a natural mutation first identified in Huila, with cherries that ripen to a striking orange and resemble small papayas. At La Divisa in Quindío, producer Diofanor Ruiz has elevated this rarity through an extended natural fermentation process designed to coax out extraordinary clarity and intensity.

After harvest, cherries undergo 24 hours of dry aerobic fermentation, followed by 50 hours sealed in GrainPro bags at temperatures kept below 22°C. This cool, controlled environment slows microbial activity, allowing sugars and acids to transform gradually and evenly. The result is a cup that is both explosive in fruit character and remarkably clean.

The farm’s high elevation (1,600–2,000m) and volcanic ash soils further enhance this effect. Cold mountain air slows cherry maturation, concentrating sweetness and building dense beans with layered complexity. Combined with Diofanor’s meticulous drying on raised beds, these conditions create a coffee that feels both wild and precise—an unforgettable showcase of Colombian innovation.

When we first cupped this lot, the fruit character was so vivid we even confirmed it wasn’t co‑fermented—it’s pure Papayo. This is one of the most memorable coffees to cross our table in recent history.