Equipped with a microbiology laboratory, quality laboratory, and processing plant, Granja Paraiso 92 is a coffee experimentalist’s paradise. There, reformed chemical engineer Wilton Benitez cultivates coffee in extremely small batches for controlled processing with a focus on specialty competition.

At Granja Paraiso, coffees are sterilized before yeast inoculation—this coffee uses Saccharomyces cerevisiae var. diastaticus—for rigid quality control before anaerobic fermentation in a bioreactor. Double thermoshock and dedicated manual harvest at a Brix score of over 20% are techniques leveraged to enhance sweetness.

Papayo is an emergent variety in the competition world with mysterious origins. Like Ombligon, the variety appeared in the Huila region and local producers began cultivating it for its unique flavor profile. Also like Ombligon, it is named for the unique shape of its cherry—it resembles a papaya.

Because of this mystery, conflicting speculation and rumor surround Papayo.
Here is a list of unverified claims:

• Papayo and Ombligon are the same variety.
• Both are genetically close to Ethiopian heirloom varieties.
• Both are mutations of Pink Bourbon.
• There was a coffee research farm in Huila cultivating a range of niche varieties that was abandoned and its cultivars began growing wild in the region

None of these conjectures have been verified. In a statement to Perfect Daily Grind, World Coffee Research argued that these claims can’t be verified until extensive and systemic genetic testing is conducted.

Whatever its genetic lineage, Papayo is delicious. It’s a fruity, tropical variety with a juicy body, intense sweetness, and silky mouthfeel. Owing to Benitez‘s thorough attention to detail, this lot scored over 90 points on the evaluation sheet.

Producer: Wilton Benitez
Farm: Granja Paraiso 92
Region: Cauca, Colombia
Varietal: Papayo
Process: Yeast Anaerobic Bioreactor
Altitude: 1950 MASL

We Taste: Lychee, orange Creamsicle, mango. Medium acidity, juicy finish.