{"product_id":"colombia-papayo","title":"Colombia Papayo Jungle · 96h Anaerobic Natural","description":"\u003cp\u003e\u003cem\u003ePapayo · 96h Anaerobic Natural · The Reserve\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eStrawberry, mango and pomegranate — this is Papayo, a Colombian cultivar rare enough that the lot is named after it. The cherries start with a 4-hour open-air ferment on tarps, then seal into airtight tanks for 96 hours with humidity held at 22–25%. Across those 96 hours of anaerobic fermentation, the tropical fruit flavors develop on purpose — for an outstanding controlled cup, rhyming with excellence.\u003c\/p\u003e\n\u003ch3\u003eWhy this lot is exceptional\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eA variety most people will never taste.\u003c\/strong\u003e Papayo is so rare the lot is named after it — very large beans, grown in small plots, and sold in our importer’s exotic-cultivar program alongside Gesha and Sidra.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe family kept it for their own estate.\u003c\/strong\u003e The Bayters work with 250 coffee-growing families across Colombia — Papayo they grow themselves, at El Vergel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOne lot, counted in bags.\u003c\/strong\u003e About 212 bags in stock, roasted in small rounds. When it’s gone, the next Papayo won’t taste identical — and we’ll tell you exactly what changed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTasting notes\u003c\/h3\u003e\n\u003cp\u003eStrawberry · Mango · Pomegranate · Pineapple · Chocolate\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Fresno, Tolima\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Elías \u0026amp; Shady Bayter · El Vergel Estate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e ~1,500 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Papayo — a rare exotic cultivar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e 96h anaerobic natural — 4h open-air pre-ferment on tarps → 96h sealed hermetic tanks, humidity held at 22–25%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrying:\u003c\/strong\u003e Mechanical, 76 hours, then a 30-day rest\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025–26\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRoast\u003c\/h3\u003e\n\u003cp\u003eLight-Medium development — keep the tropical fruit forward while resolving the chocolate base. Roasted in small rounds, sealed the same day.\u003c\/p\u003e\n\u003ch3\u003eThe variety\u003c\/h3\u003e\n\u003cp\u003eMost Colombian coffee is Caturra or Castillo. Papayo is something else — an exotic cultivar grown in small plots, very large beans, with a naturally tropical character the process is built to amplify: a short open-air phase wakes the fruit, and 96 sealed hours develop it slowly and evenly. The strawberry and mango you taste are the variety itself, controlled.\u003c\/p\u003e\n\u003ch3\u003eAbout this lot\u003c\/h3\u003e\n\u003cp\u003eLot 26-00310, grown and processed at El Vergel Estate in Fresno, Tolima — the Bayter family’s own farm, the estate that anchors Forest Coffee’s work across Colombia (and where our Guamo is processed). Elías and Shady Bayter run the lots themselves. A Reserve microlot: about 72kgs of green coffee only.\u003c\/p\u003e","brand":"Anaerobic","offers":[{"title":"10 oz \/ 284g","offer_id":48606422499520,"sku":"COL-PAPAYO-10OZ","price":44.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/8438\/9824\/files\/pdp-a3-colombia-papayo.jpg?v=1784772987","url":"https:\/\/anaerobic-coffees.com\/products\/colombia-papayo","provider":"Anaerobic","version":"1.0","type":"link"}