Hacienda la Papaya Natural Gesha by Juan Peña, Hacienda La Papaya, Ecuador

Origin

• 🇪🇨 Ecuador

Tasting notes

Character

• Funky
  45
• Bright
  30
• Clean
  20

A coffee that reminds us why Hacienda La Papaya continues to shape the modern competition coffee scene. Bright tropical fruit, silky florals and an almost candy-like sweetness, carried by the clarity and precision Juan Peña has become known for. An incredibly expressive 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. 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. and a very easy choice for the June Competition Subscription.” / Oskar & Alexander 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. : Gesha Country : Ecuador Process : Natural Producer : Juan Peña Farm : Finca La Papaya Taste description: In the cup we get a very sweet and tropical profile of mangos, papaya, melons and juicyAcidityThe 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. tropical acidity. This cup is sweet, bright and has a silky bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and a medium finish. This gesha is incredibly sweet, aromatic and tropical and reminds us of mango, melon and has a juicy acidity. 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 is up 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