Beto Narvaez (Papayo)

About this bean

Beto Narvaez (Papayo) is a light roast from Luna, sourced from Colombia, Huila. It features the Papayo variety, processed using the washed method. Washed processing removes the cherry pulp before drying, which tends to highlight the bean's varietal character and produce a cleaner cup with brighter acidity. Light roasts retain more of the origin character and tend to taste brighter, with more pronounced acidity. They are denser than darker roasts, so they usually need a finer grind and a longer extraction to dial in. Home baristas on Puck Yeah have logged 9 shots of this bean, with an average community rating of 7.4 out of 10 across 9 ratings.

Average community recipe

Averaged across 9 community shots. A starting point, not a recipe to copy.

Common questions

How do you brew Beto Narvaez (Papayo) as espresso?

The Puck Yeah community average for this bean is 19.3g in, 39.0g out (a 1:2.02 ratio), pulled in about 32 seconds. That is a useful starting point, not a recipe to copy. Dial in by taste: pull finer if the shot is sour or runs too fast, coarser if it is bitter or chokes.

What does Beto Narvaez (Papayo) taste like?

Luna hasn't published tasting notes for this one, but light coffees often show brighter acidity and more pronounced origin character and the cleaner cup typical of washed processing.

Where is Beto Narvaez (Papayo) from?

Beto Narvaez (Papayo) is sourced from Colombia, Huila.

What is washed processing?

Washed processing removes the cherry pulp before drying, which tends to highlight the bean's varietal character and produce a cleaner cup with brighter acidity.

More from Luna

More from Colombia

Keep learning

• Light roast espresso: how to dial it in→
• Coffee bean origins and processing: how they affect espresso→
• How to dial in espresso: a complete guide→
• Espresso brew ratios explained→