Hacienda La Papaya Natural Geisha

CafExporto

We’re excited to continue our collaboration with Juan Peña, owner of Hacienda La Papaya and Cafexporto. Since meeting in Aarhus in 2015, we have purchased many small experimental lots, continuing a conversation through high quality coffee. Over the past three years, Juan has expanded his work, exporting more Hacienda La Papaya coffee to Europe together with us, and starting the CafExporto project, working with farms across Ecuador. We are more than excited to expand our collaboration with Juan, and to share his excellent work with a wider audience. We were able to visit Juan and his team in November 2021, both at the Hacienda and at CafExporto’s base in the nearby city of Cuenca, towards the very end of harvest.

Natural Geisha

We’ve been able to taste the ever improving results of Juan’s work over the years; top-quality micro-lots with wildly varying flavour profiles and expressions. This Geisha lot is processed in Juan’s bespoke drying rooms, developed during an extensive research project with the local university. Equipped with humidity and temperature sensors, these rooms allow incredible control over airflow and drying conditions to dry coffees consistently and carefully, always with utmost quality in mind. Geisha cherries are placed on the raised beds inside the drying rooms, and dry slowly over 30 days. 

This develops an incredibly rich and complex flavour profile, with notes of red grape, lemon balm and honey backing up the incredibly delicate and perfumed florals. We’re more than proud of our relationship with a true trailblazer like Juan, and are grateful for the opportunity to share this tiny lot from the fourth harvest from his Geisha trees.