Washed Gesha – Juan Peña, Hacienda La Papaya, Ecuador
- Precio regular
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519 kr - Precio regular
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- Precio de venta
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519 kr
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Cantidad de café
El Tarro: Contiene 250 gramos de granos de café especial recién tostado.
La Caja: Contiene 100 gramos divididos en 2 x 50 gramos de frijoles enteros estilo competición.
La Bolsa Grande: Contiene 1000 gramos de granos de café especial recién tostado.
La caja Cápsulas: Contiene 10 cápsulas de café biodegradables compatibles con Nespresso.
Al por mayor
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Cómo preparar cerveza
La Doble Flor | 15 g de café/250 g de agua
⏱ 0:00-0:10 | 50 gramos
⏱ 0:30-0:40 | 50 gramos
⏱ 1:00-1:10 | 150 gramos
¡El tiempo de preparación para esta receta debe ser entre 2:40 y 3:00!
Respecto a la extracción, esta receta da como resultado un valor de TDS de 1,35 ≈ 20,5 % de extracción.
Descargue nuestra guía de preparación V60 GRATUITA, La receta de Double Bloom aquí: PDF oePUB
Envío con UPS
Con UPS podemos garantizar un servicio de entrega rápido y profesional que garantiza que recibirás tu café fresco.
Envío con Post Nord
Para envíos internacionales : una vez que PostNord haya enviado su café fuera de Suecia, lo entregará al servicio postal nacional del país de destino.
Si tiene instrucciones o solicitudes de entrega especiales, deje una nota en su carrito antes de realizar el pago.
Detalles del producto
This washed Gesha delivers the clarity and elegance you expect—floral, crisp, and structured. Yet the cup surprises with fruit-forward depth, typically found in naturals.
Think ripe tropicals, jasmine, cane sugar, and a silky mouthfeel. A high-acid, complex profile that stays clean and bright from start to finish.
Variety: Gesha
Process: Washed
Producer: Juan Peña
Farm: Hacienda La Papaya
Harvest: October 2024
Origin: Saraguro, Ecuador
Why this coffee stands out
• Grown at 1900–2100 MASL in Ecuador’s Andean highlands
• Ultra-clean washed process with controlled fermentation and drying
• Grown by Juan Peña, a former rose farmer turned award-winning producer
• Dried in sensor-monitored drying houses built with the University of Cuenca
• First Gesha planted in 2018 from Boquete seedstock
• Balanced cup shaped by unique altitude, sunlight, and water purity
Process details
• Ripe cherries de-pulped with a Penagos eco-pulper
• 90% mucilage removed mechanically
• Soaked 15 hours in clean water (minimal fermentation)
• Dried with airflow and humidity control for consistency and clarity
About Juan Peña & Hacienda La Papaya
Juan began farming coffee in 2010 after a storm destroyed his flower crops. Since then, he’s built one of Ecuador’s most respected farms.
• Pioneered coffee in the Saraguro region
• Manages 28 acres and 35,000 plants with full drip irrigation
• Known for scientific farming and an “inputs garden” for controlled trials
• Employs 7 full-time staff and up to 40 harvest workers—mostly women from the community
• Runs a nursery supporting local farmers with seedlings and space
Hacienda La Papaya has earned top placements in global competitions, and Juan is a three-time Sprudge Notable Producer.
Cup Profile
• Medium body
• Bright, layered acidity
• Notes of floral, tropical fruit, cane sugar, and chocolate
• Clean finish with lingering sweetness
This coffee captures what makes washed Gesha special.
Delicate, complex, and precise—crafted with care and intention.
Available in our April Competition Subscription and a limited amount of boxes online