{"product_id":"klover-la-noria-lot-2-geisha-ln-washed-ecuador","title":"Klover - La Noria Lot 2 Geisha LN Washed | Ecuador","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eEcuador — Bernard Uhe \u0026amp; Tim Leahy Finca La Noria Lot 2 Geisha (Anaerobic Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🌸 Acacia Flower • 🍑 White Peach • 🍊 Mandarin\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Bernard Uhe (ChocoVilcaMundo) \u0026amp; Tim Leahy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Noria — Lot 2\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Loja Province, Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed (Double Fermentation)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,000–2,270 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA second lot from Finca La Noria — the 2023 Ecuador Cup of Excellence winner, situated in the Vilcabamba Valley of Loja at up to 2,270 MASL. Where the first lot delivers the classic double anaerobic expression of La Noria's Geisha, this Lot 2 takes a softer, more delicate direction — acacia flower, white peach, and mandarin in a clean, refined cup of exceptional florality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca La Noria sits at 2,000–2,270 MASL in the Vilcabamba Valley of Loja — a growing environment shaped by Pacific Ocean currents and mountain airflow from the nearby Podocarpus National Park. Cool nights of around 13°C, warm days up to 23°C, and a dry season aligned with the June–September harvest create ideal conditions for slow, even cherry development and exceptional aromatic concentration.\u003c\/p\u003e\n\u003cp\u003eThe farm was acquired by Tim Leahy in 2017 and developed in collaboration with Bernard Uhe and the ChocoVilcaMundo (CVM) project — a coffee, cacao, and honey venture with roots in a Colombian coffee-growing family from Ibagué. Farm management centres on agroforestry, on-farm fertility inputs, and natural pest and fungus management. La Noria won the 2023 Ecuador Cup of Excellence and has established itself as one of Ecuador's most compelling and consistently awarded specialty addresses.\u003c\/p\u003e\n\u003cp\u003eGeisha, first collected from the forests of Ethiopia in the 1930s and distributed through research stations in Tanzania and Central America before arriving in Panama in the 1960s, finds exceptional conditions in the cool, high-altitude Vilcabamba Valley — where the variety's hallmark florality and delicate complexity reach their fullest expression.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Anaerobic Washed Double Fermentation process at Finca La Noria involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — Geisha cherries selectively harvested at peak ripeness 💧 Washing \u0026amp; flotation — Cherries washed and sorted, with floaters removed 🔒 24-hour whole cherry anaerobic fermentation — Whole cherries sealed in anaerobic conditions for 24 hours 🔧 Depulping — Outer skin removed after the initial fermentation 🔒 24-hour post-depulp anaerobic fermentation — Depulped beans sealed again for a further 24 hours 💧 Thorough tank washing — Thoroughly washed after fermentation to remove all residue ☀️ Drying — Dried to optimal moisture content\u003c\/p\u003e\n\u003cp\u003eThe sequential double anaerobic fermentation — 24 hours in the whole cherry, then 24 hours after depulping — is the defining step, building the acacia flower florality and white peach sweetness that define this lot, while the thorough washing preserves the clean mandarin brightness and refined structure that make Lot 2 such a delicate and elegant expression of La Noria's Geisha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA delicate, floral, and beautifully refined anaerobic washed Geisha from one of Ecuador's most celebrated Cup of Excellence winning farms — acacia flower delicacy, white peach sweetness, and a bright mandarin finish in a clean, precise cup that reveals the full aromatic potential of La Noria at its most elegant. Lot 2 at its most quietly expressive.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e🌸 Acacia Flower 🍑 White Peach 🍊 Mandarin\u003c\/p\u003e","brand":"Klover","offers":[{"title":"100g \/ June 24th","offer_id":58199643160950,"sku":"KLO-NORIA-BERNARD-UHE-GEISHA-ANAEROBIC-FIL-JUN24","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/ecuador_noria.png-cropped.jpg?v=1783073379","url":"https:\/\/sigmacoffee.co.uk\/de\/products\/klover-la-noria-lot-2-geisha-ln-washed-ecuador","provider":"Sigma Coffee UK","version":"1.0","type":"link"}