Your Cart is Empty
Ecuador Loja La Noria Green Gesha Lot 3 Washed
$20.00 - $1,888.10
-
Country: Ecuador
Region: Loja
Farm: Finca La Noria
Coordinates: Coming soon
Farmer/Grower: Tim Leahy and Bernard Uhe
Varieties: Gesha
Processing: Anaerobic Washed
Altitude: 2200-2275 masl
Marks: Lot 3
Reference ID: HA-26124-01
Humidity: 10.15%
Density: 1.20 g/ml
Harvest Date: October, 2025
Arrival Date: April, 2026
SCA Cupping Score: 87.75
Tariff Cost: $0.00/lb
- This coffee leads with jasmine and grape aromatics, with cocoa, jasmine, and stone fruit flavor notes and a medium-intensity citric and malic acidity. The body is creamy and medium-heavy, with brown sugar sweetness and an aftertaste of citrus fruit and milk chocolate.
- 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.
The farm grows four varieties: Green Gesha, Yellow Gesha, SL28, and Típica Mejorada. Elevations range from 2010 to 2270 meters above sea level, where the combination of rich volcanic soil, mineral-dense mountain water, nutrient-rich shade trees, and consistent year-round sunlight creates conditions that are well-suited to developing complexity in the cup. The farm applies neem and worm tea to the plants as a natural approach to supporting plant vitality.
Processing begins at the cherry, where only fully ripe, red fruit is selected and floated to remove any low-density outliers. The cherries then ferment whole in sealed bags for 48 hours, turned every 12 hours. After depulping, the beans ferment again under the same conditions before being thoroughly washed in the washing tanks. From there, the beans are placed on raised drying beds and raked and turned every eight hours for a minimum of 10 days, or until humidity reaches between 9.5% and 11%. Dried, unpeeled beans are then stored in 45-kilo GrainPro bags in a climate-controlled environment held at 16°C to 18°C and 48% to 52% relative humidity.