Jamir Useche LA LUNA PAPAYO - WASHED Colombia
Jamir Useche LA LUNA PAPAYO - WASHED Colombia

This is a very small farm owned and operated by a young couple Jamir and his partner Ana Marcela. This is a unique variety to the region, colloquially called Papayo which is closely related to Ethiopian Landrace. In the cup we find a bright, almost tropical acidity, berry-like sweetness, and a subtle tea florality.




Acevedo, Huila


1,500 masl


September, 2021


Hand picked at peak ripeness. Floated to further remove defects. Depulped the day of harvest. Dry fermented for 36 hours. Dried on raised beds for 15-20 days.


La Luna is a small farm operated by a young couple Jamir and Ana along with their daughter Luna Alexandra. They all come from coffee-producing backgrounds and families. La Luna began in 2012 when Jamir and his four siblings divided the farm between themselves and each built a home for their family on their respective plot. This is a very common practice in Colombia—especially in coffee growing regions—and is one of the main reasons why farm sizes are getting smaller and smaller. Jamir and Ana are extremely proud of their coffee, and are very happy working on their own land. We love finding young producers to buy coffee from as it is a necessary investment in the future of specialty coffee. Jamir and Ana are passionate and driven, and we are proud to work with their coffee.


Papayo is relatively rare outside of Huila and little is actually known about how it arrived in Colombia. It was originally thought to be a caturra mutation, but genetic testing by World Coffee Reseach indicates a close relationship with Ethiopian Landraces. Papayo cherries are distinctive, with an elongated shape. The name comes from its similar color to the papaya fruit.

Pricing Details

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Farm Gate (Local)


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Farm Gate (USD)


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The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.