Yacuri - Juan Peña Washed Geisha (Extra-light)
This is our third year featuring award-winning producer Juan Peña but the first time we've featured one of his coffees from Yacuri. This washed Geisha is clean, sweet like green candies, bright and tart like currant and has a memorable stone fruit acidity. This is an extra-light roast variant. Extra-light roasts will exchange acidity and sweetness intensity for increased aroma and clarity. We recommend these to those who enjoy Ultra-light roast profiles.
150g
Yacuri - Juan Peña Washed Geisha (Extra-light)
September Coffee Roastery
119 Iber Road
Unit 9
Ottawa ON K2S 1E7
Canada
- Variety: Geisha
- Country: Ecuador
- Region: Upper Mayo-Chinchipe Basin, Loja
- Process: Washed
- Altitude: 1300-1800 MASL
- Producer: Juan Peña
- Farm: Yacuri
- Roast Level: Extra-light
In the cup
In the cup we taste juicy citrus like bergamot and lemon. We also taste tart red currants. This cup is sweet like green candies and pear with a bright acidity and floral finish. This coffee is very clean.
Funky
Experimental
About The Producer
Juan Peña is the pioneer of coffee cultivation in the Saraguro region. His vision has always been very clear about producing only high-quality plants and completing processes where everything is managed by agronomists. His Yacuri farm is the southernmost processing centre. Its rare position at the transition between two ecosystems infuses its coffee with contrast and depth. Juan has won 3 consecutive Sprudge Notable Producer awards recognizing Yacuri as the farm of a top quality coffee producer.
Processing
The process begins immediately after harvest with the selective picking of ripe cherries. After harvest, all cherries are sorted according to their density to ensure a uniform and balanced cup. Once sorted, the outer skin and pulp of the cherries are removed using a manual or electric pulping machine. This stage leaves the coffee covered with its mucilage layer, which is rich in sugars and pectins. After fermentation, the coffee is washed in spring water to ensure the complete removal of residual mucilage. The coffee is then dried between 9 to 18 days, depending on the weather and the altitude.
Transparency
Direct
Roasted Costs