Rebel rebel, you use a french press
Rebel rebel, your grind size a mess
Rebel rebel, how could they know?
Hot brown, I love you so!

Diego Campos is not one to stay in a tight formation, he’ll put away his targeting computer and let go. Such is the way with Papayo. Papayo is a relatively unknown varietal, first popped up in San Agustín, just south of El Pital, with its weirdly long, papaya-shaped cherries. Most folks figured it was just a strange Caturra mutation. But dig a little deeper and it turns out this thing is genetically closer to heritage Ethiopian varieties than anything local. A real rebel without a cause.

Turn and face the strange.

Rebel Rebel is so complex and sometimes downright weird, but we love it all the same. On paper as classic anaerobic natural process from Diego, with a slightly extended anoxic ferment of 60 hours, before drying in parabolic dryers for up to 20 days. So all the rebellious flavours are really coming from the varietal itself. Big juicy purple plum and blackberries upfront, with classic cocktails in Pimms and Mojito and a touch of the classic Scottish delicacy of IRN BRU. With great acidity of finger lime and apple cider vinegar. Wild.

We’ve got a good feeling about this.