Ancelmo Chinchilla grows the Papayo variety on his farm La Primavera. Papayo means papaya in Spanish, and the name comes from its papaya-like shape. Genetic analysis revealed that this is a native Ethiopian variety, and it evokes a fruity, layered cascade of flavors. The ripe cherry and sweet, thick texture, likely a result of the varietal and natural selection.

After harvesting the fruits at their peak ripeness, they are floated, placed in bags without oxygen, and left to ferment for 80 hours. Next the coffee is dried on raised beds until they reach the optimal moisture content. 

This is the first time we have been able to offer the varietal Papayo. We are excited for everyone to taste it. Buckle up, it is a wild tasting experience.