[Rested] Gesha - Anaerobic Washed - Finca La Noria

Origin

• 🇪🇨 Ecuador

Tasting notes

Character

• Funky
  65
• Experimental
  50
• Floral
  50
• Clean
  25

Tastes Like: Jasmine, Passionfruit, Peach Origin: Finca La Noria, Loja, Ecuador VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. Producer: Tim Leahy and Bernard Uhe Elevation: 2,100 masl Process: Anaerobic WashedAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. About the Cup A classic Gesha with jasmine aromatics, passionfruit-like acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., and a peach-forward sweetness. The cup should read clear and structured, with the anaerobic washed process adding controlled fruit expression while preserving a clean finish. About Finca La Noria Finca La Noria is located in the Vilcabamba Valley of Loja, Ecuador, at approximately 2,000–2,270 meters above sea level. The farm is associated with ChocoVilcaMundo (CVM), a coffee, cacao, and honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. project connected to Bernard Uhe and a Colombian coffee-growing family with roots in Ibagué. La Noria was acquired by Tim Leahy in 2017 and developed with Bernard Uhe and CVM, combining high-elevation Arabica production with local Ecuadorian knowledge of the land. The site sits in a dry, high-altitude climate influenced by Pacific Ocean currents and mountain airflow from Podocarpus National Park. Temperatures range from about 13 °C at night to 23 °C during the day, with the dry season aligning with the June–September harvest window. La Noria’s farm management emphasizes agroforestry, on-farm fertility inputs, and naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. pest and fungus management. The farm has also become highly visible in Ecuador’s competition coffee scene, including a 2023 Ecuador Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. win with a washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Geisha. About Gesha Gesha is an Ethiopian landraceHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. variety widely recognized in specialty coffee for its high quality potential at elevation and its tendency toward expressive aromatics. When well grown and carefully processed, Gesha is often associated with floral, tea-like, stone fruit, and tropical fruit characteristics. In this La Noria lot, the provided notes of jasmine, passionfruit, and peach align closely with the variety’s delicate aromatic profile and the farm’s high-elevation growing conditions. About Processing This lot is proces