Tanat Coffee - HACIENDA LA PAPAYA [GEISHA WASHED]

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Ecuador — Juan Peña Hacienda La Papaya Geisha (Washed)

Tastes Like — 🌸 White Flowers • 🍋 Lemon • 🍵 Black Tea • 🍑 Caramelised Peach

DETAILS

• Producer: Juan Peña
• Farm: Hacienda La Papaya
• Region: Saraguro, Loja, Ecuador
• Varietal: Geisha
• Process: Washed
• Altitude: 1,900–2,100 MASL
• Harvest: Summer 2025
• Score: 90 SCA
• Size: 100g

INTRO

From Juan Peña's Hacienda La Papaya in Saraguro — a 90-point washed Geisha of exceptional refinement and generous complexity from one of Ecuador's most celebrated and internationally decorated farms. Delicate and radiant, with the clarity and precision that Hacienda La Papaya consistently delivers. In the cup: white flowers and lemon freshness up front, the elegance of black tea through the middle, and a gourmand finish of caramelised peach.

THE PRODUCER

Hacienda La Papaya was founded by Juan Peña in 2010 in the Andean highlands of Saraguro, at 1,900–2,100 MASL. A genuine pioneer of Ecuadorian specialty coffee, the farm operates as much as a research and innovation centre as a producing estate — combining scientific rigour with deep respect for terroir. Drip irrigation, sensor-based monitoring, controlled drying, and a unique genetic bank preserving the most sought-after varieties — Geisha, Sidra, Pacamara, Typica, Yellow Bourbon — form the foundation of the farm's approach.

Beyond quality, Hacienda La Papaya plays an important social role in its community, employing local workers — particularly women — and training the next generation of producers. Year on year, the results remain consistent: refined, complex, and internationally recognised coffees. This Geisha, scoring 90 SCA, is one of the farm's most accomplished expressions.

THE PROCESS

The Washed process at Hacienda La Papaya involves:

🍒 Hand-picking — Geisha cherries selectively harvested at peak ripeness 💧 Flotation — Floated to remove defects before processing 🔧 Depulping — Outer skin removed before fermentation 💧 Submerged fermentation — Beans fermented submerged in water 💦 Rinsing — Thoroughly rinsed after fermentation to remove all mucilage ☀️ Controlled drying — Dried under precisely monitored conditions to optimal moisture content

The precisely controlled fermentation and drying are the defining steps — by managing each stage with sensor-based precision, Juan builds the crystalline clarity and delicate aromatic complexity that allow the Geisha's white florality, citrus brightness, and caramelised stone fruit finish to emerge with full elegance and definition.

THE CUP

A radiant and beautifully harmonious 90-point washed Geisha from one of Ecuador's most accomplished specialty farms — white floral freshness and bright lemon up front, refined black tea elegance through the middle, and a long, gourmand finish of caramelised peach. Hacienda La Papaya at its most refined.

Flavour Notes

🌸 White Flowers 🍋 Lemon 🍵 Black Tea 🍑 Caramelised Peach