Experimental Coffees and Assistance with Competitions

During the last years we have developed new processes working hand-in-hand with certain clients searching for a unique product. We call this our Experimental Coffee Program.
We carry out these investigations under the strict control parameters agreed between the client and ourselves at Hacienda la Papaya and our laboratory at CafExporto. 
Even though experimenting entails many risks in the final quality of the green beans, Hacienda La Papaya works with its clients to reduce the risk with the support of technical criteria and past experience.
Several, good experiences with this program include:

This experiment was carried out with specific yeasts and coffee cherries. We worked with these yeasts according to the recipe that our customer shared with us. After complying with some very strict control parameters throughout the harvest and wet mill, we found important changes after analyzing the quality of the final product. This experiment produced a unique flavor complexity compared to the traditional process and was a great success.

More specifically, during the wet mill process, we begin by immersing all the coffee cherries in clean water for a certain period of time, eliminating all the microbes that would further affect the processes (very similar to how it is done with food in vegetables). The coffee then went to the fermentation tanks, where the beans were mixed evenly with yeasts known as “Saccharomyces cerevisiae“, to produce a biological process of exchange between the sugars of the cherries and the yeasts. The purpose of this fermentation was to find the relationship expressed by the attributes of the variety (floral, citrus) with the complexity and intensity that the yeasts contribute during the process. The results produced an improved sensation in the mouth, floral aromas, and notes of tropical fruit. We achieved a remarkable complexity in the cup with this experiment.

For the last two seasons a great client in Taiwan has sent ideas for yeast-based experiments to CafExporto and Hacienda la Papaya specifically to develop new flavor profiles. The client’s objective is to be able to find the balance and synergy of flavor in the drink with the specific attributes of the variety against microorganisms of different cultivation origins. In other words to help varieties that genetically do not excel in certain flavor attributes with microorganisms from other varieties that help produce good flavors in the cup.

For this recipe, we start with the total cleaning of the cherries, then we make a manual selection of only the ripe cherries. Finally, we prepare the best environment for the yeasts by controlling temperatures, humidity, CO2 quantity, water quality and, most importantly, the tanks where the flavor transformation process takes place. During this process there are many temperature changes that the cherry undergoes. All are noted and controlled with great care.

The time can vary according to the complexity and clarity of flavors desired, starting from 24 hrs. to 100 hrs. This time defines the flavor profile.

It is important to know what amount of the work is the microorganism (that are introduced into the tank) compared to the amount of the food (sugars) found in the medium (the coffee variety being processed). The more microorganisms, the shorter the sugar transformation time and the lower the risk of contaminating the process. It is for this reason it is important to know what amount of sugars the plants have absorbed in their first 240 days of nutrition. We learn this from sensors in the ground that provide us with this information. Controlling all internal and external factors to produce a better working environment between microorganisms and varietal, we can understand if the work in the wet mill is giving good results.

In the end, the green samples at 11% humidity are taken to Cafexporto’s tasting laboratories to reach a conclusion of a process.

CODE 9 ANAEROBIC 48-60-120 HR-.
The constant research every year with a great customer has been very important to achieve good results throughout and during the past 5 years of harvest.

This experimentation was born in 2019, when the fermentation processes were beginning in the specialty coffee industry. With a few lots we begin to understand that coffee cherries can produce much more flavor after being harvested. We developed these experimental batches with varieties such as Sidra and Geisha, where we sought the balance between the specific flavors of the genetics of these varieties together with the flavors of rigorously controlled fermentations in the number of hours, humidity and most importantly times during the fermentation. start and end of cherry drying.

In this process, the cherries are placed in polyethylene tanks. During the fermentation process, we carefully control the fermentation time in relation to the ambient temperature, maintaining a constant temperature above 22 degrees Celsius. Then they are taken to the drying rooms to control the drying without affecting extreme changes that influence the flavor at the end of the cup. The time for drying is 30 days with specific temperatures and humidity in the drying rooms. During the last years we have focused mainly on the purity of the varieties with special attention to the Sidra variety. With this we have developed, with our customer, a unique flavor profile.

Some of our clients that we have are developing experimental coffees are:


If you are interested in exploring ideas, please contact me here at this email address.  Please understand that this is a very limited program. 


We are delighted to hear from roasters, baristas and brewers around the world who are interested in using our coffee to enter a competition.  We work with these competitors from the beginning by sampling and delivering specially processed coffee to meet their presentation plan.
We develop a calendar of deliverables with the competitor in advance that gives them exactly what they want before the competition begins. 

CafExporto offers exclusive and personalized coffees through direct communication between the competitor and our professional team of tasters who collectively work to find the best flavor characteristics as expressed by the competitor. 

During the last years we have reaped some achievements and championships with our competitors all over the world:

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