We selected this coffee because Hacienda La Papaya represents one of the clearest examples of where modern Ecuadorian coffee has arrived. Juan Peña is not only producing beautiful Gesha. He has built one of South America’s most respected coffee farms through discipline, observation and a rare commitment to precision. This washed Gesha shows exactly why his work matters. In the cup, it is elegant and expressive, with white florals, jasmine, tropical fruit and ripe stone fruit carried by cane sugar sweetness and a bright citrus structure. The profile is clean, layered and transparent, but with more depth of fruit than many washed Geshas of this style. Hacienda La Papaya sits in Saraguro, Ecuador, at 1900–2100 meters above sea level. In the Andean highlands, long equatorial sunlight and cool mountain nights allow the cherries to mature slowly, developing sweetness and aromatic complexity while preserving clarity. The processing is deliberately restrained. After harvest, the cherries are depulped using a Penagos eco-pulper, removing almost all remaining mucilage mechanically. The parchment is then submerged in pure water for 15 hours, resulting in minimal fermentation and a cup defined by purity rather than process character. Drying takes place in purpose-built drying houses developed in collaboration with the University of Cuenca, with temperature, humidity and airflow carefully monitored throughout. Juan Peña’s work extends far beyond this lot. After devastating weather ended his flower business, he turned Hacienda La Papaya into a living laboratory for quality-focused coffee production, combining agronomy, irrigation, varietal research, nursery management and scientific observation. Today, the farm stands as a reference point for what Ecuadorian coffee can be. Details Gesha — Washed Saraguro, Ecuador 1900–2100 MASL Producer: Juan Peña Farm: Hacienda La Papaya A rare washed Gesha from one of Ecuador’s defining producers. Fresh harvest. Limited lot. Available briefly.

We selected this coffee because Hacienda La Papaya represents one of the clearest examples of where modern Ecuadorian coffee has arrived. Juan Peña is not only producing beautiful Gesha. He has built one of South America’s most respected coffee farms through discipline, observation and a rare commitment to precision. This washed Gesha shows exactly why his work matters. In the cup, it is elegant and expressive, with white florals, jasmine, tropical fruit and ripe stone fruit carried by cane sugar sweetness and a bright citrus structure. The profile is clean, layered and transparent, but with more depth of fruit than many washed Geshas of this style. Hacienda La Papaya sits in Saraguro, Ecuador, at 1900–2100 meters above sea level. In the Andean highlands, long equatorial sunlight and cool mountain nights allow the cherries to mature slowly, developing sweetness and aromatic complexity while preserving clarity. The processing is deliberately restrained. After harvest, the cherries are depulped using a Penagos eco-pulper, removing almost all remaining mucilage mechanically. The parchment is then submerged in pure water for 15 hours, resulting in minimal fermentation and a cup defined by purity rather than process character. Drying takes place in purpose-built drying houses developed in collaboration with the University of Cuenca, with temperature, humidity and airflow carefully monitored throughout. Juan Peña’s work extends far beyond this lot. After devastating weather ended his flower business, he turned Hacienda La Papaya into a living laboratory for quality-focused coffee production, combining agronomy, irrigation, varietal research, nursery management and scientific observation. Today, the farm stands as a reference point for what Ecuadorian coffee can be. Details Gesha — Washed Saraguro, Ecuador 1900–2100 MASL Producer: Juan Peña Farm: Hacienda La Papaya A rare washed Gesha from one of Ecuador’s defining producers. Fresh harvest. Limited lot. Available briefly.