Colombia Norbey Quimbayo - Papayo
We continue to be awed by the outstanding quality and consistency of the coffees produced by our ongoing partner, Norbey Quimbayo of Finca La Esmeralda, Huila, Colombia. This semi-washed papayo will be the fourth lot of his that we have released within the last nine months, and while this offering matches the quality of the other lots of his that we have featured previously on our menu, it is also greatly differentiated from each of the others in the uniqueness of its profile. This is an incredibly sweet, fruity, and juicy coffee, yielding a cup of ample tropical fruits, characterized most immediately by ripe mango, which is further complicated by notes of bright red pomegranate. We find, on the finish, a delicate, lingering, and refreshing similarity to Japanese green tea—think sencha.
Norbey inherited his farm, Finca La Esmeralda, from his father nearly thirty years ago, and began his stewardship by farming mostly commodity-grade coffee; however, he was motivated by the industry-wide coffee price crashes of the early 2000s to transition his farm to one that cultivates and harvests only specialty- and exotic-grade varietals, such as pink bourbon, caturron, castillo, sidra, and papayo—which comprises this lot.
Papayo is a rare arabica varietal found solely in Colombia, primarily in Huila. Research on the genetic origins of papayo remains relatively scant, but its being first discovered in Huila in addition to its typical cup profile have led to the dominant theory that it is yet another example of an Ethiopian landrace varietal that made its way to Colombia,just like chiroso, geisha, mejorado, papayo, pink bourbon, sidra, and wush wush. Preliminary studies performed by World Coffee Research also suggest that papayo may share genetic similarities with Ethiopian landrace varietals. Papayo is known to present an abundance of tropical fruit the cup, high sweetness, and a smooth, round mouthfeel.
To maintain the integrity of the delicate flavor-balance present in this coffee, we recommend enjoying it black.
All coffee is sold whole-bean to reduce oxidization, and increase the longevity of volatile aromatic compounds.
We continue to be awed by the outstanding quality and consistency of the coffees produced by our ongoing partner, Norbey Quimbayo of Finca La Esmeralda, Huila, Colombia. This semi-washed papayo will be the fourth lot of his that we have released within the last nine months, and while this offering matches the quality of the other lots of his that we have featured previously on our menu, it is also greatly differentiated from each of the others in the uniqueness of its profile. This is an incredibly sweet, fruity, and juicy coffee, yielding a cup of ample tropical fruits, characterized most immediately by ripe mango, which is further complicated by notes of bright red pomegranate. We find, on the finish, a delicate, lingering, and refreshing similarity to Japanese green tea—think sencha.
Norbey inherited his farm, Finca La Esmeralda, from his father nearly thirty years ago, and began his stewardship by farming mostly commodity-grade coffee; however, he was motivated by the industry-wide coffee price crashes of the early 2000s to transition his farm to one that cultivates and harvests only specialty- and exotic-grade varietals, such as pink bourbon, caturron, castillo, sidra, and papayo—which comprises this lot.
Papayo is a rare arabica varietal found solely in Colombia, primarily in Huila. Research on the genetic origins of papayo remains relatively scant, but its being first discovered in Huila in addition to its typical cup profile have led to the dominant theory that it is yet another example of an Ethiopian landrace varietal that made its way to Colombia,just like chiroso, geisha, mejorado, papayo, pink bourbon, sidra, and wush wush. Preliminary studies performed by World Coffee Research also suggest that papayo may share genetic similarities with Ethiopian landrace varietals. Papayo is known to present an abundance of tropical fruit the cup, high sweetness, and a smooth, round mouthfeel.
To maintain the integrity of the delicate flavor-balance present in this coffee, we recommend enjoying it black.
All coffee is sold whole-bean to reduce oxidization, and increase the longevity of volatile aromatic compounds.
We continue to be awed by the outstanding quality and consistency of the coffees produced by our ongoing partner, Norbey Quimbayo of Finca La Esmeralda, Huila, Colombia. This semi-washed papayo will be the fourth lot of his that we have released within the last nine months, and while this offering matches the quality of the other lots of his that we have featured previously on our menu, it is also greatly differentiated from each of the others in the uniqueness of its profile. This is an incredibly sweet, fruity, and juicy coffee, yielding a cup of ample tropical fruits, characterized most immediately by ripe mango, which is further complicated by notes of bright red pomegranate. We find, on the finish, a delicate, lingering, and refreshing similarity to Japanese green tea—think sencha.
Norbey inherited his farm, Finca La Esmeralda, from his father nearly thirty years ago, and began his stewardship by farming mostly commodity-grade coffee; however, he was motivated by the industry-wide coffee price crashes of the early 2000s to transition his farm to one that cultivates and harvests only specialty- and exotic-grade varietals, such as pink bourbon, caturron, castillo, sidra, and papayo—which comprises this lot.
Papayo is a rare arabica varietal found solely in Colombia, primarily in Huila. Research on the genetic origins of papayo remains relatively scant, but its being first discovered in Huila in addition to its typical cup profile have led to the dominant theory that it is yet another example of an Ethiopian landrace varietal that made its way to Colombia,just like chiroso, geisha, mejorado, papayo, pink bourbon, sidra, and wush wush. Preliminary studies performed by World Coffee Research also suggest that papayo may share genetic similarities with Ethiopian landrace varietals. Papayo is known to present an abundance of tropical fruit the cup, high sweetness, and a smooth, round mouthfeel.
To maintain the integrity of the delicate flavor-balance present in this coffee, we recommend enjoying it black.
All coffee is sold whole-bean to reduce oxidization, and increase the longevity of volatile aromatic compounds.
