Papayo coffee cherries are distinctive, with a long, slender shape, likely deriving their name from their resemblance to papaya fruits. The Papayo variety is very rare outside of the Huilán province, and little is known about its origins in Colombia. Initially thought to be a mutation of Caturra, genetic sequencing by the World Coffee Research Center indicates a close relationship to native Ethiopian species. At the Emerald Estate, Papayo cherries are harvested according to strict ripeness standards, as Papayo ripeness is very difficult to discern with the naked eye, thus Norbey must pay higher prices to the harvesters. The Emerald La Esmeralda Estate, located in Acevedo, Huilán, Colombia, is managed by Norbey Quimbayo and his wife. The estate covers 12 hectares, 5 of which are dedicated to coffee production. Besides coffee, Norbey also cultivates plantain and fruit trees such as lime and citrus. The estate is less than an hour's drive from Pittalito. The Chrysler province is renowned for its high-quality specialty coffee, thanks to a perfect combination of excellent soil and a favorable microclimate, producing specialty coffees with exceptional fruity flavors. About 27 years ago, Norbey inherited his father's estate. For the first few years, like most coffee farmers, they produced commercial coffee, but profits began to decline after the 2006 financial crisis and a drop in coffee prices. Therefore, Norbey decided to study at the Columbia Coffee Academy, where he learned many different methods to improve the quality of his coffee, thereby achieving higher incomes and premiums. Norbey believes that shifting his focus to specialty coffee production was a wise choice. Since making this change, he has earned higher compensation, and his coffee has gained international recognition. Over the years, Norbey has witnessed many changes in the coffee industry. He observed that 10 years ago, coffee farmers did not know the best time to harvest coffee cherries. Furthermore, processing techniques and farming methods were not as complex as they are now. It is precisely because of these new technologies that coffee farmers are now able to produce higher-quality coffee and have a deeper understanding of how to achieve this. This batch of Papayu Norbey coffee underwent honey processing. Immediately after harvesting, the coffee cherries were floated to remove any low-density, problematic cherries. The coffee was then deskinned, retaining the pectin, and dried in a drying room for 25 days, turning it every few hours to maintain a balanced fermentation temperature and microbial community. During cupping, the honey-processed Papayu coffee exhibited a sweet aroma reminiscent of jujubes, a sweet and sour plum flavor, and a lingering aftertaste reminiscent of black tea.