Meet the Papayo variety.
We’re incredibly excited that we managed to get our hands on a genetic sibling of Ombligon, which you can still taste in its enzyme-fermented form as Disco candy.
In terms of flavor, Papayo is very close to Ethiopian coffees, so you can expect a truly ultimate cup experience.
This time, we chose a fully washed processing method, allowing the coffee’s clean sweetness, elegant acidity, and juicy character to shine beautifully.
How does it taste:
Like mango, flowers, and honey.
Processing:
Marlon first oxidizes the coffee cherries in their skin for 48 hours, which kickstarts the breakdown of sugars and prepares the cherries for the following fermentation stage. He then depulps the cherries and places them into plastic tanks for 88 hours, where anaerobic fermentation takes place without access to oxygen.
Afterwards, the coffee is washed several times with clean water and dried on African beds for 15 days.
Best for:
A great choice for the Hoop, Pulsar, V60, batch brew, AeroPress, and other coffee brewing methods. You’ll also enjoy it as espresso.
Barista recommendation:
You’ll achieve the best flavor by brewing the coffee with water at 100 °C. The idea that hotter water can “burn” the coffee is a myth — we roast it at 600 °C, so there’s no way you can burn it during brewing. Always use filtered or bottled water with alkalinity in the 60–80 ppm range.
Good to know:
For filter coffee preparation, always use the beans at least 14 days after the roast date. After opening the bag for the first time, let it breathe for at least 4 hours before brewing. This helps prevent unwanted bitter notes in the cup.
Package contents:
The package contains roasted whole bean arabica coffee in your selected size.
