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POMA Coffee

La Leona - EF2 Papayo | Colombia

£19.95

  • Cacao, Apricot, Ripe Mango
Size
Roast Date

Only 3 left!

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Additional information

Coffee Details

Country of Origin
Colombia
Region
Quindío
Varietal
Papayo
Process
Natural
Roast Level
Light
Farm
La Leona
Altitude
1600 masl

What to expect

In the cup you can find

Cacao, Apricot, Ripe Mango

Overall profile

Bright, sweet and layered. A zippy acidity lingers throughout.

Sensory profile

Acidity
4/5
Body
3/5
Sweetness
4/5
Funk
2/3
Adventurous
3/5

About POMA Coffee

Copenhagen-based POMA is an independent coffee research and cultivation company. Through controlled trials in Denmark and partnerships with farms worldwide, it studies how coffee can thrive under changing conditions, then roasts coffees that emerge directly from its research network.

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Roaster notes


Colombia — La Leona Papayo (EF2 Natural)

Tastes Like — 🥭 Ripe Mango • 🍑 Apricot • 🍫 Cacao

DETAILS

  • Farm: La Leona
  • Region: Colombia
  • Varietal: Papayo
  • Process: EF2 Natural
  • Altitude: 1,600 masl
  • Drying: 16 days on raised beds

INTRO A vivid natural EF2-processed Papayo from La Leona, Colombia. Extended fermentation coaxes out sweet, lush tropical notes of ripe mango and apricot, layered over a rich, fruity cacao base, with a vibrant tartaric-like acidity keeping the cup bright and sparkling. In the cup: ripe mango, apricot, and cacao.

THE PRODUCER This lot comes from La Leona farm in Colombia, growing Papayo — a distinctive, less common variety known for its papaya-shaped cherries.

THE PROCESS This lot is processed as an EF2 Natural, involving an extended fermentation designed to coax out deeper tropical sweetness, followed by 16 days of drying on raised beds.

The extended fermentation is the defining step — it's what builds the lush mango, apricot, and cacao depth that define this cup, while keeping the tartaric-like acidity bright and well-integrated.

THE CUP Vibrant and sparkling — ripe mango and apricot sweetness up front, layered over a rich, fruity cacao base. A tartaric-like acidity keeps the cup bright throughout.

Flavour Notes 🥭 Ripe Mango 🍑 Apricot 🍫 Cacao

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Country of Origin

Colombia, South America

In this coffee

Bright, sweet and layered. A zippy acidity lingers throughout.

  • Cacao
  • Apricot
  • Ripe Mango

This lot’s process EF2

About this origin Colombia’s three Andean ranges create an exceptional range of climates and harvest seasons. Its coffees often combine caramel-like sweetness with citrus, red fruit and florals, ranging from comforting and balanced to intensely expressive.

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Coffee Process

Natural

In this coffee

Bright, sweet and layered. A zippy acidity lingers throughout.

  • Cacao
  • Apricot
  • Ripe Mango

This lot’s process EF2

How it works The whole coffee cherry is dried with the fruit intact, often on raised beds or patios. The dried fruit is removed afterwards.

Typical influence Natural coffees are often described as sweet and full-bodied, with ripe berry or tropical-fruit flavours and sometimes a gentle wine-like note.

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Coffee Variety

In this coffee

Bright, sweet and layered. A zippy acidity lingers throughout.

  • Cacao
  • Apricot
  • Ripe Mango

This lot’s process EF2

About this variety

Papayo is often described as bright, aromatic and tropical, with a clean sweetness that can also carry florals or gentle spice. Roaster tasting notes across the reviewed coffees include mango, green grape, raspberry, starfruit, herbal tea, cardamom and brown sugar. Processing decides whether those qualities feel crisp, rounded or more intense.

Why this one is different
  • Colombia
  • Quindío
  • 1600 masl
  • Natural

Colombian Papayo is often bright, aromatic and tropical. Reviewed roaster notes range from mango, green grape and cardamom in a washed coffee to raspberry, starfruit, herbal tea and brown sugar in a honey process. The shared lift and fruit are useful context, while the process explains much of the difference between the cups.

Natural processing often brings a rounder, fruit-led expression, which can make the same variety feel quite different from a washed lot.

A little background

Papayo is associated particularly with Huila, with plantings also reported in regions including Quindío. The name refers to its elongated, papaya-like cherry. Its competition success has increased interest, but producer and farm traceability remain more reliable than speculative genetic stories.

Identification note Papayo is strongly associated with Colombia, but its genetic origin is unresolved. Country association should not be presented as proof of lineage.

Classification Emergent Colombian cultivar name

Technical lineage Not established by reliable public genetic evidence.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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