Ecuador Juan Peña Gesha

Coffee overview

A beautifully tropical, highly floral, and intriguingly sweet Gesha harvest from Juan Peña. I think there is more complexity here than in the last few years, especially with the presentation of tart tropical and citrus fruits. The florality is quite pungent on this one as well. Depending on brew method this cup also shows quite a wide range of notes deviating from those listed.

Coffee flavor profile

Kiwi, lemon custard, rose

Acidity: tropical
Sweetness: slight creamy
Body: highly floral

Brewing evaluation

Rest: 30+ days recommended
Please note: We have not established a resting protocol from our new roast profiles and we may update this recommendation as we learn more.

Filter eval day 1: Gabi Standard Recipe of 1:18 shows a dynamic and transformative cup as it cools. Many tropical fruits show themselves depending on temperature. Lemony custard sweetness is unique this year, and a more typical but heavily floral finish. Fun one!
TDS: 1.37 / EY: 22.76%

We use 60 hardness, 20 buffer water heated to 198F in all of our recipes.

Information

Farm: Hacienda La Papaya
Producer: Juan Peña
Region: Saraguro
Country: Ecuador
Variety: Gesha
Process: Washed
Sourcing: CafExporto