2026 New Crop La Esmeralda Papayo Honey | Colombia

Colombia — Norbey Quimbayo Finca La Esmeralda Papayo (Honey)

Tastes Like — 🫐 Raspberry • ⭐ Starfruit • 🍵 Herbal Tea • 🍬 Light Brown Sugar

DETAILS

• Producer: Norbey Quimbayo
• Farm: Finca La Esmeralda
• Region: Acevedo, Huila, Colombia
• Varietal: Papayo
• Process: Honey
• Altitude: 1,650–1,780 MASL
• Harvest: November 2025
• Size: 100g

INTRO

From Norbey Quimbayo's Finca La Esmeralda in Acevedo, Huila, this honey processed Papayo is a rare and labour-intensive lot from one of Colombia's most prestigious growing regions. Processed with meticulous care over 25 days in a shaded drying house, it delivers raspberry, starfruit, herbal tea, and light brown sugar — reflecting both the exceptional potential of the Papayo varietal and the deep expertise Quimbayo has cultivated across nearly three decades of farming.

THE PRODUCER

Norbey Quimbayo inherited Finca La Esmeralda from his father around 27 years ago, and has spent the decades since refining his approach to both cultivation and processing. In 2006 he attended the Colombian Coffee Academy, where he formalised his knowledge of advanced growing and post-harvest techniques — a commitment to continuous improvement that is evident in the quality of his lots.

Situated in Acevedo, Huila, the farm benefits from fertile soils and a stable microclimate at 1,650–1,780 MASL — conditions that deliver the bright, clean fruit character for which the region is celebrated. The Papayo varietal, named for the elongated papaya-like shape of its cherry, is closely related to Ethiopian heirloom varieties. Its unusual appearance makes visual ripeness assessment difficult, demanding higher labour costs at harvest — a challenge Quimbayo meets with careful, selective picking.

THE PROCESS

The Honey process at Finca La Esmeralda involves:

🍒 Hand-picking — Cherries selectively harvested at peak ripeness 💧 Flotation — Low-density cherries removed via water flotation before processing 🔧 Depulping — Outer skin removed while the mucilage layer is retained on the bean 🏚️ Shaded drying house — Coffee dried under shade for 25 days to slow and control fermentation 🔄 Regular turning — Cherries turned every few hours throughout drying to ensure even fermentation and consistent flavour development

Drying under shade for 25 days with frequent turning is the defining step — the retained mucilage slowly ferments around the bean in a controlled environment, developing complexity and sweetness without the risk of overfermentation that direct sunlight can bring.

THE CUP

A rare and carefully crafted honey lot from one of Huila's most dedicated smallholder producers — raspberry brightness and exotic starfruit acidity balanced by the gentle warmth of herbal tea and light brown sugar sweetness. The Papayo varietal's Ethiopian heritage and Acevedo's exceptional terroir, brought together through a meticulous 25-day process.

Flavour Notes

🫐 Raspberry ⭐ Starfruit 🍵 Herbal Tea 🍬 Light Brown Sugar