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Ecuador Loja El Dorado Green Gesha Lot 1 Anaerobic Washed Double Fermented 3x3
$20.00 - $1,652.42
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Country: Ecuador
Region: Loja
Farm: Finca El Dorado
Coordinates: Coming soon
Farmer/Grower: Elder Family and Bernard Uhe
Varieties: Green Gesha
Processing: Anaerobic Washed
Altitude: 1730-1780 masl
Marks: Lot 1
Reference ID: HA-26124-03
Humidity: 10.3%
Density: 1.20 g/ml
Harvest Date: October, 2025
Arrival Date: April, 2026
SCA Cupping Score: 88.50
Tariff Cost: $0.00/lb
- Defined fragrance and aromas of jasmine, yuzu and mixed citrus. Up front notes of jasmine and peach with a lingering aftertaste of stone fruits, tannins and complimentary sugary sweetness. The acidity is well balanced and subtle with malic, lactic and citric acid noted. The cup is rounded out by a medium body with a creamy mouthfeel.
- When roasting a Gesha coffee, we recommend a light roast that preserves the delicate floral notes. This coffee is also incredibly dense, which will lend itself to a roast with intense heat application through early Maillard.
What makes the coffee grown here so distinct is a combination of factors the farm has carefully cultivated: elevation, mineral-rich mountain water, nutrient-dense shade trees, 12 hours of year-round sunlight, and organic inputs like neem and worm tea to support plant vitality.
Green Gesha Lot 1 is grown at 1,750 meters, with plants established in 2019 and now in their third year of production. This micro lot benefits from the same conditions that have made the farm's Gesha program award-winning, and it represents some of the most carefully tended coffee we offer from this origin.
The wet process for this lot begins with harvesting only red ripe cherries, which are washed and floated to remove any defects. The cherries then ferment in bags for 48 hours, turned every 12 hours, before being depulped and fermented again in mucilage for another 48 hours using the same method. The seeds are then thoroughly washed in washing tanks to remove any remaining fruit material.
After washing, the coffee is moved to raised drying beds where they are turned every 8 hours for at least 10 days, or until humidity reaches between 9.5% and 11%. Once dried, the parchment coffee is stored in grain pro bags in a climate-controlled environment held at 16 to 18 degrees Celsius and 48% to 52% humidity, preserving the integrity of the green coffee until it is ready to ship.