Papayo · 96h Anaerobic Natural · 1,500 m.a.s.l.
Grown and processed by the Bayter family on their own estate at El Vergel, in Fresno, Tolima. Papayo is a rare Colombian cultivar — very large beans, small plots, naturally tropical.
Syrupy body, and low acidity for a coffee this fruit-forward. The sweetness is ripe and jammy; the chocolate underneath only shows once the cup cools. Intensity without sharpness.
First time?If your reference point is a fruity Ethiopian, expect this rounder and heavier — less tea, more nectar. The most concentrated thing we sell, and worth drinking slowly as it cools.
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Starts with this coffee · rotating microlots & experimental ferments
$34
Flower cone dripperbox 1
$18
Cupping spoonmonth 2on box 1
$12
Dosing ringmonth 2on box 1
$24
Double-wall glassmonth 3on box 1
$10
Dosing cupbox 2
$18
Handheld frothermonth 3Pause, skip or cancel anytime
The lot file
Why this lot
What goes wrong
Push whole cherry that far without control and it fails in a specific, recognisable way: alcohol on the nose, vinegar underneath, a solvent edge that sits on the finish and won’t leave.
What keeps this one clean is humidity. It is held at 22–25% for the entire sealed phase, then dried mechanically over 76 hours instead of being left to the weather, then rested 30 days. The fruit is deliberate — and so is the absence of everything else.
What it cost us
Specialty coffee talks about price and almost never about cost. Here is ours for this lot, straight off the importer's invoice.
| Green, up to our door | $37.94 / kg |
|---|---|
| Roast loss ~16% | $45.17 / kg roasted |
That is the invoiced price of the green, plus what it costs to move it from the port to our roastery. Roasting then drives off water and chaff — about 16% of the weight — so a kilo of roasted coffee starts as roughly 1.19 kg of green.
How to brew it
We roast a single omni profile per lot — light-medium, developed to work in a cone, in a press and in a portafilter. Not a compromise between them: one correct roast for the coffee, then a brew method chosen to suit it.
| Method | Ratio | Water | Grind | Time |
|---|---|---|---|---|
| Filter | 1:16 | 198 °F | Coarse · 800–1,000 µm | ~3:15 (45 s bloom) |
| Immersion | 1:14 | 190 °F | Medium · 600–800 µm | ~2:45 (45 s bloom) |
| Espresso | 1:2.5 | 198 °F | Fine · 200–300 µm | 28–34 s |
Why lower pressure on espresso. A light-medium omni roast pushed at a full 9 bar throws its acidity and its bitterness at you at once. Pull it at 6–7 bar with an extended 8–12 second pre-infusion — wetting the bed evenly before extraction starts softens both ends and lets the fruit through. No pressure control? Grind a little coarser and pull longer: 1:2.5 rather than 1:2.
Sharp, boozy or thin at the finish? Go one step coarser and drop to 190 °F. Flat or hollow? Go finer first, and only then up to 199 °F. Change one thing at a time.
Rest. We rest every roast 5–7 days before it ships, so it arrives ready. These lots keep opening up after that — give a bag ten days off roast before you judge it.
Meet the producer
Grown and processed at El Vergel in Fresno, Tolima — the Bayter family's farm, recognized as Colombia's first koji-fermentation estate, with 28+ varietals and in-house research into the yeasts and bacteria that drive fermentation.
Small-batch roasting
How this coffee was made
Colombia · Fresno, Tolima · Papayo · 1,500 m · Bayter · El Vergel Estate
Strawberry · Mango · Chocolate · Pineapple
Careful selection at peak ripeness of Papayo coffee cherries, a rare and exceptional varietal.
A 4-hour aerobic pre-fermentation phase, to enhance the coffee’s natural fruity and tropical notes.
96-hour anaerobic fermentation in hermetic tanks, with humidity held at 22–25% for a slow and even fermentation.
A controlled 76-hour mechanical drying process, to lock in the integrity of the varietal’s exotic notes.
Beans rest 30 days in GrainPro before milling, so moisture equalises through the bean.
Selected beans are roasted with precision to unlock their unique flavour characteristics.
Customer reviews
5.0 out of 5 · 3 reviews
One of those coffees that immediately stands out. Incredibly sweet, fruit-forward, and full of complexity, with a really memorable finish. Easily one of the top 3 coffees I’ve ever tried.
Good!
Good flavor profile 👌🏻
