El Mirador Washed Papayo

1/2

$14.00

It may seem like just another traditionally washed coffee, but this one has some extra character. Papayo is already known for being tropical, fruity, and silky. Yessica and Diego's Papayo is special because it gets moderate intervention with a 24hr oxidation stage in cherry before getting de-pulped and fermented in open containers for 60hrs. The result is a beautifully juicy, silky and sweet cup, with notes that remind us of blood orange, guava and lemon starbursts. This is a super impressive coffee and it will be just their second year in business.

We had some fun with this offering and are releasing two profiles. The goal was to see how well we could represent our ultralight and our nordic profile in a single curve with just differing development ideas. If you were curious how our two extra light profiles differ, here is your chance to compare them by their development on the same coffee. We found the ultralight is the juicier cup, with higher clarity. It's like biting into a tangerine; it's full of fresh fruit. The nordic light is much sweeter -- almost candy-like -- from the extra time in development but has minor roast character. As this coffee rests, there will be subtle florals like dandelion and chamomile.

This coffee launched on March 12th as part of Drop 6!

Yessica and Diego Parra are fourth generation coffee producer siblings. Yessica studied specialty coffee while at SENA and later taught specialty coffee courses there as an instructor. After introducing her brother to what she had been exposed to, they started Diwan Coffee as a passion project while working other careers in coffee. Their passion project eventually grew into a full-time business, allowing them to leave their jobs, acquire their own farm (El Mirador), and develop their own processing methods. They launched their brand in Fall of 2024. Diego is specializing in fermentation and varietal profiling, while Yessica has mastered quality control, logistics, and sourcing.

El Mirador sits at 1750 masl in the Pitalito highlands of Huila. Along with Papayo, they also grow Caturra, Pink Bourbon, Bourbon Aji, Sidra, and Geisha. They explore a wide variety of processing methods from traditionally washed, natural processing, and thermal shock.

Papayo is named after its resemblance to papaya fruit. It's really hard to talk about the origin of the cultivar since it is widely speculated. Huila has a range of new, mysterious, and exciting varietals popping up in recent years. The best guesses are that it's a mutation of Pink Bourbon. It's known for tasting tropical and fruity and having a body that is sweet and silky.

Solely ripe cherries are handpicked. Cherries get floated for another round of selection. Then, coffee in cherry is left in open tanks for 24 hours to oxidize. Coffee is de-pulped and then fermented in open tanks for another 60 hours. Dried on raised sun beds in three increasing stage sun exposure conditions. Drying period lasts 12 to 18 days depending on weather.

There were so many reasons we were excited to purchase from Yessica and Diego. In sourcing their coffee, it was less about this specific lot and more about which lot we wanted to buy from them. Their offerings are full of special varietals with extraordinary processing techniques. We are inspired by their story turning a passion project turning into their livelihood. We also value their focus on education and sharing knowledge with their allied farmers at Diwan. We need many more intelligent, thoughtful, and passionate women in coffee, like Yessica. We love Diego's excitement about fermentation and his early success is so promising.

Green cost: $18.08/kg ($5/kg airship)
Package and roasting costs: $2.91/bag; $10/kg
Profile and sample use: ~1.5kg
Approx. Margin: 34.66%

Resting: Wait 30 days for peak experience (degas the night before by opening bag for about an hour). We're impatient and think this has tasted high clarity as early as 21 days after roast too.

We've primarily enjoyed this offering as a pourover.

Temperature range: 198-201°F
Water: Tap/Demineralized and Third Wave Water Light Roast
Grind Settings: Medium Coarse (700-750µm)
Target Drawdown Time: 2:45-3:00

4 Pour Recipe:
1. Pour 1/4 water every 30 seconds with high agitiation. Swirl the dripper on the bloom.

Drops are typically prepared in two formats: a standard 100g / 200g bag offering at your preferred roast level or as a roast experiment.

Standard bag lets you support the producer, exporter, and the project without having to buy and drink coffee you're less interested in. You still get to observe and critique our roast methods at your preferred lightness but in larger quantities.
Roast experiment lets you participate in 3 blind tastings of 60g bags to evaluate 3 different roast curves. After the drops have been released, profile info and our own sensory feedback will be shared alongside any collected feedback from tasters.

Note that roast level selection does not apply to experiments sent out.

We work as quickly as possible to roast and ship your coffee within a week of your order placement. Times vary on roaster rental availability and our limited roasting schedule. We typically roast on two subsequent days twice a month. Once your order has shipped, you will receive an email with further information. Delivery times vary on location.

Because we are selling an agricultural product with limited shelf life, we do not accept returns. However, our goal is for every customer to be absolutely satisfied with their purchase. If you aren't enjoying the experience, let us know in an Instagram DM and we'll do our best to work with you to make it right!

El Mirador Washed Papayo

You may also like