Hacienda LLavecocha - Geisha - Washed - Ecuador
51,95
Out of stock
Country: Ecuador
Region: Loja
Area: Saraguro
Farm: Hacienda LLavecocha
Producer: Carlos Jaramillo
Altitude: 2,200 m
Variety: Geisha
Harvest: July 2026
Process: Washed
Flavor notes: Jasmine, bergamot, raspberry candy, honey
About Beans:
During our origin trip to Ecuador in mid-August 2026, visiting LLavecocha was one of the stops we looked forward to the most.
We already knew the farm sits at 2,200 meters, but being there in person revealed far more than a number. From the farm you take in sweeping views of the Andes mountains and valleys. In the relatively dry Loja region, this place is a vivid green oasis. Coffee trees grow healthily under dense, diverse shade trees—leaves lush and green, cherries bright red, white flowers in bloom, trunks sturdy. With unusually wide row spacing, the coffee plants develop extensive root systems and appear to thrive in this environment.
This lot represents one of the finest expressions of Geisha terroir in Ecuador. The variety’s signature intense white floral notes and bergamot combine with the high sweetness and berry character typical of Ecuadorian coffees, delivering a raspberry-candy-like sweetness supported by a solid, fine, and rounded mouthfeel.
Coffee information
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Origin
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Ecuador
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Roastlevel
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Ultra Light
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Roastdate
Recipe
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RECIPE
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RECIPE DETAILS
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Brewing tips from Big Sur
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Well rested beans can achieve even extraction, clear flavors and juicy body.
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30-90 days for washed beans
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20-60 days for natural beans
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Recommended recipe for Gesha
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Ratio 1 to 16/17 (12g-12.5g coffee to 200g water)
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Three stage Pour Over - 40g-130g-200g
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Four stage Pour over (if well rested) 40g-100g-150g-200g
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Total brewtime around 3 minutes
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Temperature 94 C
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Water TDS 90-100 ppm
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Recommended recipe for non-Geisha
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Ratio 1 to 16/17 (15g gr coffee to 240g-250g water)
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Three stage Pour Over - 40g-160g-240g/250g
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Total brewtime around 2.30s - 3.00s
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Temperature 93/94 C
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Water TDS 90-100 ppm
