About
Coffee Expression Expert processing leads to depth and complexity, while maintaining the complex and perfumed floral characteristics we expect from Geisha.
Producer Produced by Juan Peña, an agricultural engineer based in southern Ecuador.
100g (3.53oz) - Whole Bean Coffee / Both for filter and espresso
Brewing Advice
Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm.
Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.
We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.
Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.
Technical Data
Producer Juan Peña
Region Loja
Altitude 2100 masl
Varietal Geisha
Process Washed
Harvest August 2024
Shipping & Delivery
· Free shipping on US orders above $79 and on orders above $99 to Mexico and Canada
· Ships within 1-3 days from Brooklyn, New York
· Coffee is roasted to order
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.
Hacienda La Papaya
Hacienda La Papaya is located just outside the town of Saraguro, in the Loja region of Southern Ecuador. The Hacienda has been in Juan’s family since the end of colonial rule, and is a place that holds great importance for the whole family, having spent their summers there since they were children. Juan began to experiment with coffee here in 2010, and moved to work in coffee full time in 2014 after his rose crop was wiped out by a violent storm in Cuenca.
Over the intervening years he has thrown himself into the pursuit of high quality coffee, with a meticulous and scientific approach. This approach, shaped by Juan’s experience in roses and his training as an agricultural engineer, has led to an astronomic rise to high quality and international recognition, over just 7 years. His obsessive experimentation and need for scientific evidence is a cornerstone of his work at each stage, from carefully applied and monitored fertilisation, constant measurement of brix and cherry weight during harvest, innovation in careful fermentation, to the exacting drying process. Juan’s work in each of these fields is truly some of the most meticulous and effective we have seen in our years of travelling for coffee, and we left the Hacienda in awe.
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Washed 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 lot is from Juan’s Geisha trees, processed using a meticulous washed method. The ripe cherries are de-pulped using a Penagos eco-pulper, which also removes about 90% of the mucilage using a mechanical brushing method. This almost mucilage-free parchment is then soaked under water for 15 hours, resulting in very minimal fermentation. The parchment is then dried in Juan’s purpose built drying ‘houses’, designed in collaboration with the University of Cuenca. 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. This results in a very clean interpretation of Geisha, with floral jasmine notes backed up by oolong tea, lemon balm and a deep honey sweetness.
