This Ecuador from the Danish roastery La Cabra in Aarhus showcases the softer, more mature side of washed Geisha. In the cup, notes of stone fruit, lemongrass , and lychee unfold , giving it a sweet, delicately fragrant, and very smooth profile. Compared to the sharper, citrus-forward Geishas, this lot has a softer and more mellow character, with beautifully balanced fruitiness and a light floral complexity. It is a coffee that prioritizes delicacy and precision over showy intensity, and that is precisely where its strength lies.
The producer is Juan Peña, an agricultural engineer from southern Ecuador who is also behind the Hacienda La Papaya and CafExporto projects . This lot comes from the Yacuri farm in the Zamora-Chinchipe region , a very rural part of southern Ecuador near the border with Peru. Juan took over the management of a larger farm here and brought his attention to detail, genetic work with varieties, and precise farm management to it . The coffee grows at an elevation of 1,600 meters above sea level, and according to La Cabra, the local conditions—lower elevation and higher humidity from the nearby Amazon—result in a more delicate and softer profile than in similar lots from Hacienda La Papaya.
Processing is done using the washed method, which in this case beautifully enhances the clarity and delicately layered aromatics. The washed process allows stone fruits, lemongrass, and lychee to stand out, while the typical jasmine floral notes of Geisha are slightly more subdued and rounded here. The result is a cup with a soft texture, a very clean profile, and an elegant, long finish. It is a washed Geisha that does not come across as sharp or fragile, but rather gentle, sweet, and very balanced.