Yellow Papayo coffee variety
Pronounced pa-pie-oh, Papayo is a rare arabica variety found almost exclusively in Colombia. It's grown mostly in Huila, with scattered plantings creeping into Tolima and Quindío. Its name comes from its cherries, which grow in elongated, oval clusters that look uncannily like miniature papayas and ripen to a vivid orange. And the coffee they produce is, by most accounts, extraordinary.
Papayo's genetic backstory is unresolved.
Most producers claim that is a spontaneous mutation of Caturra or Bourbon, the two cultivars most widely planted in Colombia.
The Closest theory in our humble opinion is that Papayo is an Ethiopian landrace descendant, perhaps left behind by an old research station in Huila that was cultivating varieties from across the arabica world. Huila is home to several other "rediscovered" varieties with similar mystery origin stories – Pink Bourbon, Ombligon and others – and the abandoned research station theory does a tidy job of explaining why they all turned up in roughly the same place.

-Optimal Altitude: 1,400–2,000m; highest-scoring lots typically from the upper end
-Disease Resistance: Moderate; less robust than purpose-bred hybrids like Castillo
-Yield: Disputed – reports range from low to comparatively productive depending on farm and elevation
-Best Processing Methods: Highly adaptable; standout results from anaerobic natural and carbonic maceration
-Notable Competition Use: 2025 World Barista Championship (winner Jack Simpson, Australia, anaerobic natural Papayo from Finca Zarza, Colombia)

Yellow Papayo Coffee Variety Advanced Natural Process Details

-Brix Degree Range
24–28 Brix

-Cold Water Floatation: Yes

-Thermal Shock in Cherry
No (initially)

FERMENTATION PROCESS
1- 36 hours of oxidation in cherry at an average temperature of 25 °C then 24 hours of anaerobic fermentation in bags or containers at 16–18 °C ending with an Additional 24 hours of oxidation in cherry

2- 48 hours of submerged fermentation
-Leachate recirculation: Yes

3-Thermal shock applied after fermentation
Temperature: 50 °C
Duration: 30 minutes

SPECIAL PROCESSING TECHNIQUES
-Coffee dried initially to 18–20% moisture and then rehydrated
-Fresh cherries are mixed with rehydrated cherries in a 50/50 ratio before depulping

DRYING METHOD
- Dehumidifier machine
- Mechanical drying time: 60 hours
- Drying interrupted at 18% humidity, coffee stored in black bags without light for 60 hours
- Drying resumed until reaching 11% final moisture

Origin: Colombia
Farm: El Diviso
Region: Pitalito, Huila
Altitude: 1750 m.s.l.
Area : 14 ½ hectares
Shade: Native and fruit trees

Actors involved in the coffee supply chain
Nestor Lasso (El Diviso Farm) – CATA Exports - Lucky Cat - YOU 🫵🏼