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What is the Papayo variety and introduction of the new coffee variety papayo

Published: 2026-05-16 Author:

Last Updated: 2026/05/16, 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's eye through coffee competitions. Among them, Papayo is known as Papayo.

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, including papaya (Papayo).

It is understood that the papaya variety (Papayo), also known as Papaya, is named "papaya" because its coffee fruit shape is similar to that of papaya, and coffee cherries are pointed oval, hence the name.

Papaya (Papayo)

This variety is less well-known than other varieties and is mainly grown in Huila, a well-known region of Colombia, as well as in the provinces of Tolima and Quindio.

At present, many people think that papaya (Papayo) and big belly button (Obligon) are the same breed, all because both varieties come from Huilan region of Colombia and are somewhat similar in appearance.

Large belly button (Obligon)

However, according to the World Coffee Institute, there is no evidence that papaya and navel are of the same breed. At present, more field studies are needed to verify the origin of papaya varieties.

According to Miller Bustos, the owner of Columbia Vision Manor (Finca El Mirador), papaya varieties have higher yields, show the best flavor when planted between 1400 and 2000 meters above sea level, and get higher scores in the cup test.

In terms of treatment methods, this variety is suitable for a variety of treatment methods, and water washing, sun exposure and honey treatment all have good performance. Washing will have more chocolate flavor, cheese and caramel flavor, and sun treatment will also have caramel flavor, but it will be more fruity, and of course some people will use treatments such as anaerobic fermentation.

In terms of flavor, the variety has complex tropical fruit flavors, including mango, pineapple, papaya and cherry, lemon-like acidity, rich sweetness and silky taste.

This variety of raw beans will be larger, which means it will take longer to bake to fully develop the sugar and thus develop the flavor. It can be said that with its complex flavor characteristics, high yield and adaptability to different processing methods, papaya varieties will have good potential in the future.

At present, papaya varieties often win the first place in the local coffee competition in Huilan in recent years. However, at present, this variety is only grown in some parts of Colombia, but more and more farmers are starting to pay attention to papaya, and it is expected that there will be more and more of this variety on the market in the future.

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