La Marquesa from the Czech roaster Beansmith's is a coffee for special moments. From the first sip, you will be captivated by its full, juicy fruit flavor, which blends notes of wild strawberries, sweet stone fruits, and fresh lemongrass. The aftertaste leaves a delicacy of green tea typical of the Geisha variety.
The La Marquesa farm is located in the San Pedro de Vilcabamba area in the southern Ecuadorian region of Loja. It was founded by Ximena León in 2015 as a continuation of more than sixty years of family tradition in coffee cultivation. The high-altitude plots with volcanic soil and the microclimate of the Podocarpus National Reserve create ideal conditions for growing select Arabica. Only Sidra, Typica Mejorado, and Geisha varieties are grown at La Marquesa. The emphasis on sustainability, biodiversity, and support for the local community—especially women—gives this farm a soul and meaning that goes far beyond the cup of coffee.
Geisha is one of the most renowned varieties in the world. Its story dates back to the 1930s, when it was discovered in Ethiopia. It gained worldwide fame after 2005 thanks to Panama, from where it spread among select producers. It is characterized by a delicate floral aroma, citrus freshness, and an exceptionally clean cup—if grown with care and at the ideal altitude.
Processing takes place in two steps: first, the cherries ferment for 72–96 hours in closed containers without air access. This anaerobic fermentation deepens the flavor and highlights the fruity and floral notes of Geisha. This is followed by washed processing with further fermentation in water, which softens the acidity and gives the coffee a lightness. The final drying on raised beds takes up to 25 days, stabilizing the beans and allowing their full flavor potential to develop.
We recommend consuming the coffee at least 3 to 4 weeks after roasting. The coffee opens slowly and only after this time is its flavor potential fully developed!