Ecuador | Juan Pena - Gesha

Juan Peña's Hacienda La Papaya sits at 2,000 MASL in Saraguro, Loja, Ecuador, where a data-driven approach yields exceptional results. This is only his third year producing washed Geisha—a remarkable varietal that expresses distinctive floral character in the cup. The washed process (15-hour fermentation, 10-18 day bed drying) preserves clarity, revealing notes of peach, jasmine, honeycomb, citrus, tropical yellow fruits, and raspberry. A small-lot release from a farm known for both scientific precision and quality innovation.