The Papayo variety

Papayo is a natural mutation that emerged in Acevedo, in the south of Huila. It takes its name from the shape of the cherry, which is elongated and curved in a way that recalls a papaya. It was first assumed to be a caturra mutation, but genetic work points instead to a closer relationship with Ethiopian landrace varieties. Growers have taken to it for its productivity and its resistance to leaf rust, and it turns up more and more on competition tables alongside pink bourbon and ombligón.

Marlon Rojas

Marlon Rojas Pérez is a third generation producer at Finca La Reserva in the Bruselas area of Pitalito, Huila, and was Colombia’s national cup tasters champion in 2024. Being a competitive taster shapes how he processes: his lots are known for careful fermentation control and clean, expressive cups rather than heavy experimental character.

About K&B Kafferosteri

K&B is a small roastery in Laholm on the Swedish west coast. They work with specialty grade coffee, keep a compact rotating range of single origins next to a few house blends, and roast light for their filter lots.

Brewing it

Washed Colombians at this altitude are forgiving, so this is a good coffee to brew without fuss: 15 g to 250 g of water, water just off the boil, total time around 2:30 to 3:00. The floral side shows up best when the cup has room to cool, which is an argument for a wider vessel like the Loveramics Egg. If you want to try it as espresso despite the roaster’s filter recommendation, expect to grind finer and pull longer than usual, and a stepless grinder such as the Eureka Mignon Zero 55S makes that easier to dial in.

Coffee details