LA ESMERALDA 2026 NEW CROP - PAPAYO, HONEY - COLOMBIA

GOÛT & CO
CHENGDU, CHINA

LA ESMERALDA 2026 NEW CROP - PAPAYO, HONEY

RASPBERRY
STARFRUIT
HERBAL TEA
LIGHT BROWN SUGAR

ORIGIN: COLOMBIA
REGION: ACEVEDO,HUILA
FARM: LA ESMERALDA
OWNER: NORBEY QUIMBAYO
ALTITUDE: 1650-1780 MASL
VARIETY: PAPAYO
CROP: PICKED IN NOV. 2025 / ARRIVED IN MAR. 2026
PROCESS: HONEY

ROAST DATE: MAY 18, 2026

FROM THE ROASTER:

ABOUT FARM

LA ESMERALDA FARM IS MANAGED BY NORBEY QUIMBAYO AND HIS WIFE. LOCATED IN ACEVEDO, HUILA, A REGION RENOWNED FOR HIGH-QUALITY SPECIALTY COFFEE, THE FARM BENEFITS FROM FERTILE SOIL AND A STABLE MICROCLIMATE—IDEAL GROWING CONDITIONS THAT LEND THE COFFEE BRIGHT, CLEAN FRUIT FLAVORS. NORBEY INHERITED THE FARM FROM HIS FATHER AROUND 27 YEARS AGO. IN 2006, HE FURTHER HONED HIS EXPERTISE BY ATTENDING THE COLOMBIAN COFFEE ACADEMY, WHERE HE SYSTEMATICALLY STUDIED ADVANCED CULTIVATION AND PROCESSING TECHNIQUES TO ELEVATE COFFEE QUALITY.

THE PAPAYO VARIETY, NAMED FOR ITS ELONGATED SHAPE RESEMBLING A PAPAYA, IS CLOSELY RELATED TO ETHIOPIAN HEIRLOOM VARIETIES. DUE TO THE DIFFICULTY OF VISUALLY ASSESSING ITS RIPENESS, HARVESTING PAPAYO REQUIRES HIGHER LABOR COSTS. THIS LOT IS PROCESSED USING THE HONEY METHOD: AFTER HARVEST, LOW-DENSITY CHERRIES ARE REMOVED VIA FLOTATION. THE CHERRIES ARE THEN DEPULPED WHILE RETAINING THEIR MUCILAGE, AND DRIED IN A SHADED DRYING HOUSE FOR 25 DAYS. THEY ARE TURNED EVERY FEW HOURS THROUGHOUT THE DRYING PERIOD TO ENSURE EVEN FERMENTATION AND CONSISTENT FLAVOR DEVELOPMENT.