PAPAYO: Colombia El Paraiso 92 Thermal Shock

A rare Papayo varietal coffee produced by Wilton Benitez at El Paraíso 92 farm in Cauca, Colombia, at 1900 meters altitude. The Papayo varietal is named for the elongated, papaya-shaped bean and is characteristically fruit-forward. Processed using an innovative thermal shock method — involving selective harvesting, sterilization, anaerobic fermentation with specific microorganisms, and a hot-cold water treatment — yielding a highly fruit-forward cup with a syrupy body and sparkling mouthfeel. Tasting notes include lychee, rose, ripe mango, papaya, and saffron. Light roast, recommended for filter brewing. Cup score: 92.75.