Juan Peña - Ecuador Geisha
This is our second time featuring award winning producer Juan Peña. This geisha is incredibly sweet, aromatic and tropical and reminds us of mango, melon and has a juicy acidity.
200G
- Variety: Geisha
- Country: Ecuador
- Process: Natural
- Harvest: October 2024
- Producer: Juan Peña
- Farm: Finca La Papaya
- Roast Level: Light
In the cup
In the cup we get a very sweet and tropical profile of mangos, papaya, melons and juicy tropical acidity. This cup is sweet, bright and has a silky body and a medium finish.
Funky
Process
About The Producer
Hacienda La Papaya with 28 acres and 1900-2100 MASL is the Pioneer of coffee cultivation in the Saraguro region, starting in 2010. Located 20km away from Saraguro toward the Andes, the project started in 2009 and the planting in 2010. The farm planted exclusive varieties and constructed the best agricultural technology such as drip irrigation. The vision has always been very clear about produciting only high-quality plants and processes where everything is managed by agronomists. The entire farm at Hacienda la Papaya uses drip irrigation system for the 35.000 plants. Hacienda la Papaya exported their first harvest in 2014 to markets in the United States and from 2015 the coffee has been recognized in the United States and later in The Asian market often placing in the top three of the most important international coffee competitions. Juan Peña is the founder, director and partner of Hacienda la Papaya where Juan won 3 consecutive, Sprudge Notable Producer awards recognizing Hacienda la Papaya as a top quality coffee producer.
Processing
After picking the cherries, they are sprayed with low-pressure water to be completely cleaned. The cherries in perfect condition are selected manually. They are then transferred directly to the drying rooms, where temperature, shade, humidity, and airflow are carefully controlled. The cherries are constantly turned during the drying process, sometimes 3 to 4 times per day. The drying period varies from 20 to 30 days. The harvest of each of the farms arrives each year in the months of September, October and November from different parts of Ecuador to the Cafexporto laboratory and warehouse. Each one of the bags when entering the warehouses are coded with a name and reference number. During admission, small quantities are taken as samples of each of the references to analyze them in the Cafexporto laboratory before starting the dry processing process. Each of the parchment coffees references goes through the machine production line (threshing, size classification, cleaning and visual classification). After going through the visual classification, the physical quality of the beans is analyzed before starting to pack in the boxes of Cafexporto. During the packaging of boxes, a small amount of sample is taken for a new sensory quality control analysis in the Cafexporto laboratory prior to shipment.
Variety
This variety has been established in Hacienda La Papaya since 2018, the seeds were obtained from a farm in the Boquete / Panama area, which has a record for the propagation of plants of this variety. It requires high nutritional requirements and medium-high productivity, which does not need shade as long as it has suitable humidity and nutritional levels.
Direct