09/11/2026
NEW KODAWARI IX DROP - The relentless pursuit of perfection continues.
Meet Papayo — one of the rarest coffee varietals in the world, named for its elongated, papaya-shaped cherries. Grown at high elevation (1950 masl) in Piendamo Cauca, Colombia, by world renowned coffee producer Wilton Benitez — a former chemical engineer who treats fermentation like a science experiment.
The process:
Cherries hand-picked at 20%+ Brix, then sterilized with ozonated water and UV light to kill off wild yeast.
Followed by a Fermentation in bioreactors with isolated yeast strains for total control over flavor.
A signature thermal shock — hot plunge, then cold — opens the bean to expand its aromatics, then seals them in
slow closed-circuit drying at 38°C for 46 hours to lock in precision over chance
The payoff in the cup: honeydew, green apple, floral hibiscus, and a honeycomb-sweet finish.
Varietal: Papayo
Origin: Colombia
Region: Piendamo, Cauca
Farm: Granja Paraiso 92
Producer: Wilton Benitez
Elevation: 1920 masl
Process: Thermal Shock, Yeast Inoculation, Anaerobic washed
All our coffees are delicately roasted in our 1950’s vintage cast iron coffee roaster. For best results we recommend brewing between 2 weeks and 60 days from roast date.
Brew info:
When we brew pour overs by the cup we usually brew at 199 degrees water. We use a 1 to 15 ratio. Usually 16 grams coffee to 240 grams water. We like 4 even pours every 45 seconds with low agitation. Adjust total grind size for a 3:00 to 3:30 total brew time.
Wilton Benítez, Granja Paraíso 92 — Cauca, Colombia. Special thanks to our friends Macarena - Green Coffee Importer for helping us with sourcing this gem.
