Colombia | La Divisa | Diofanor Ruiz | Papayo Natural

$44.00

In stock

Roast Date Upcoming Roast

Size 320g 160g

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Roast Date	320g	160g
Upcoming Roast

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80 Somersby Falls RD, Somersby NSW

Pickup unavailable today. Ready after next roast date.

This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

Origin and Sourcing

Varietal: Papayo

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Papayo is a rare Colombian coffee variety that most people have never come across, grown mainly in the highlands of Huila in small quantities. It produces long, papaya-shaped cherries, which is how it got its name, and farmers prize it for its bright, juicy and fruit-forward cup profile. Because yields are low and trees are fragile compared to commercial cultivars, Papayo is usually only available as tiny microlots, often showcasing flavours like tropical fruit, citrus, florals and sweet complexity. It is still somewhat mysterious, with its genetic origins not fully documented, which adds to the intrigue for specialty coffee drinkers discovering it for the first time.

Processing Method: Natural

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The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.

Producer: Diofanor Ruiz

Farm: La Divisa

Region / Area: Quindío, Buenavista

Altitude: 1600–2000 MASL

Sourcing Partner: Cofinet

Coffee Storage: Frozen

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For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.

Roast Details

Roast Style: Filter

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roast Level: Light

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This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11–13% is Light with balanced acidity and sweetness; 14–16% is Medium for rounded body and caramel; 16–20% is Dark for rich, chocolatey intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.

Roasting Weight Loss: 11.7%

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Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9–13% of the bean's initial weight.

Roasted On Machine: Roest L100 Ultra

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The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.

Taste Profile

Tasting Notes: Floral, Apricot, Lime

Cupping Score: 88.0

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable with Milk? No

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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Decaffeinated? No

Import into Beanconqueror

Import into xBloom (18g)

Colombia | La Divisa | Diofanor Ruiz | Papayo Natural - When is peak flavour?

Light Roast - Roasted on Roest L100 Ultra

A rare Papayo from Diofanor Ruiz

The tasting journey of this coffee is a true evolution in the cup. When hot, it opens with lively lime, lifted by delicate floral notes of jasmine and chrysanthemum. As it cools slightly, the profile shifts towards dark cherries and apricot before deepening further into rich flavours of milk chocolate and pecan.

Farm: La Divisa · Origin: Buenavista, Quindío

Diofanor Ruiz

Diofanor Ruiz was born into a traditional family of coffee farmers and was heavily involved on the farm from a young age. Don Diofanor decided to continue with coffee and became a certified coffee farmer in 2003. In 2005 he was able to buy his farm, La Divisa — 14 hectares at 1,950 masl in Buenavista, Quindío. He lives there with his wife and their young son, who is currently studying agroforestry engineering.

Alongside the coffee trees, Diofanor has planted a range of other trees at La Divisa to improve soil composition, provide shade for the coffee and increase the farm's resilience. He has a collection of fruits such as bananas, mandarins, guava and oranges, and has planted native trees including Guamo, Guayacanes and Tigua to contribute to the agroforestry of his region.

When talking with Diofanor, he remembers a time when no farmers would taste their own coffee. It wasn't seen as something important to farmers, because of the enormous gap in understanding. It was in 2005 when, after tasting his coffee for the first time, Diofanor decided to move away from traditional farming methods in favour of more quality-focused practices. That decision has had a huge impact on his livelihood and now drives everything he does at La Divisa.

In 2017 Diofanor started working with Cofinet. He says that thanks to the technical assistance they provide, he has been able to make further improvements to the quality of coffee he produces, and he has adopted some of Cofinet's processing protocols with incredible results. We're honoured to be working hand in hand with Diofanor, and hope the relationship continues for many years to come.