What is the papaya (Papayo) coffee variety? Introduction to the new coffee variety papaya.

In recent years, the coffee market has been very interested in some rare or exclusive coffee varieties, and recently some special varieties have appeared in the public view through coffee competitions, among which there is the papaya variety (Papayo).

It is understood that the papaya variety (Papayo) is also called Papayo. The reason why it is named “papaya” is that the shape of the coffee fruit produced by this variety is similar to the shape of the papaya, and the coffee cherries are pointed oval, so it gets its name.

This variety is not very well-known compared to other varieties, and it mainly grows in the well-known production area of Huila in Colombia. Of course, it is also planted in the Tolima province and Quindio province in Colombia.

At present, many people think that papaya (Papayo) and big belly button (Obligon) are the same variety, because both of these varieties come from the Huila area in Colombia, and they look a little similar in appearance.

However, according to the report of the World Coffee Research Institute, there is no evidence to prove that papaya and big belly button are the same variety. At present, more on-site research is needed to verify the origin of the papaya variety.

And according to Miller Bustos, the owner of Finca El Mirador in Colombia, the papaya variety has a higher yield, and the flavor effect displayed between 1,400-2,000 meters above sea level is the best, and it can also obtain a higher score in cup testing.

In terms of the processing method, this variety is suitable for a variety of processing methods, and both washing, sun drying, and honey processing have good performances. The washed processing will have more chocolate flavors, as well as cheese and caramel flavors, and there will also be caramel flavors in the sun-dried processing, but the fruit flavor will be heavier, and of course, some people will also use anaerobic fermentation and other processing methods.

In terms of flavor, this variety has a complex tropical fruit flavor, with mango, pineapple, papaya, and cherry flavors, lemon-like acidity, rich sweetness, and a silky texture.

And on the raw beans of this variety, it will be relatively large, which means that it takes a longer time to bake to fully develop the sugar content and thus develop the taste. It can be said that with its complex flavor characteristics, high yield, and adaptability to different processing methods, the papaya variety will have good potential in the future.

And currently, the papaya variety has often won the first place in the local coffee competitions in Huila in recent years. However, at present, this variety is only planted in some areas of Colombia, but more and more farmers’ eyes are beginning to turn to this variety, and it is estimated that there will be more and more of this variety in the future market.