Yellow Papayo
Yellow Papayo

Yellow Papayo

€13,50

Yellow Papayo comes from Nestor Lasso, one of the most celebrated coffee producers in Colombia. His coffees have won first place at barista competitions across Europe, including the Brewers Cup in Ireland. Among coffee professionals, the name Nestor Lasso carries weight.

This particular lot showcases why. Passion fruit and mango dominate, with sweet cherry notes throughout. The Yellow Papayo variety undergoes Nestor's signature processing: manual selection of only the ripest cherries, oxidation, anaerobic fermentation, and carefully controlled drying.

We roast Yellow Papayo in small batches on our Giesen W1. Available in 100g or 250g and 1kg bags.

Body

Sweetness

Acidity

Origin: Pitalito, Huila, Colombia
Farm: El Diviso
Process: Natural with anaerobic fermentation
Varietal: Yellow Papayo
Notes: Passion Fruit, Mango, Sweet Cherry
Need it ground?
Weight
Person harvesting ripe yellow coffee cherries from a coffee tree
Origin

When we cupped this coffee, it stopped us cold - intensely tropical, clean, incredibly sweet. Then we found out it was Nestor Lasso's work and knew we had to have it. It was almost an indulgence, getting to carry coffee from a producer this prestigious.

The tropical fruit character is remarkable. Pure passion fruit and mango, with sweetness that's off the charts.

This is coffee from one of the best producers in the business. Brew it as a filter coffee to appreciate those tropical aromatics, or try it as a punchy espresso if you're feeling bold.

Connection

Five years ago, Nestor and Adrian Lasso took over their family farm and shifted toward specialty coffee. They partnered with Jhoan Vergara to form El Diviso, combining two family farms near Pitalito. The farm sits at 1,750 meters, spanning 14.5 hectares with shade from native trees and fruit trees.

Nestor grew up in Normandía, Huila, always connected to coffee. While traditional coffee farming is poorly paid, he discovered specialty coffee offered both economic opportunity and genuine passion. With support from Cata Export and training from Colombia's top coffee school, SENA, he learned processing, cupping, and the global market.

Through close collaboration with Cata Export, Nestor developed fermentation protocols that have made his coffees competition favorites across Europe. The processing is meticulous: hand-selected ripe cherries, 36 hours of oxidation, 24 hours of anaerobic fermentation at controlled temperatures, then carefully managed drying that includes a 60-hour rest period midway through.

Red coffee berries on a branch with green leaves
Red coffee berries on a branch with green leaves

Connection

Five years ago, Nestor and Adrian Lasso took over their family farm and shifted toward specialty coffee. They partnered with Jhoan Vergara to form El Diviso, combining two family farms near Pitalito. The farm sits at 1,750 meters, spanning 14.5 hectares with shade from native trees and fruit trees.

Nestor grew up in Normandía, Huila, always connected to coffee. While traditional coffee farming is poorly paid, he discovered specialty coffee offered both economic opportunity and genuine passion. With support from Cata Export and training from Colombia's top coffee school, SENA, he learned processing, cupping, and the global market.

Through close collaboration with Cata Export, Nestor developed fermentation protocols that have made his coffees competition favorites across Europe. The processing is meticulous: hand-selected ripe cherries, 36 hours of oxidation, 24 hours of anaerobic fermentation at controlled temperatures, then carefully managed drying that includes a 60-hour rest period midway through.