Hydrangea Coffee Roasters - Gesha - Natural - Hacienda La Papaya | Ecuador Roast Date:May 24th whilst the 96-hour parchment fermentation

whilst the 96-hour parchment fermentation adds depth and complexity

The dry honey fermentation reduces water usage significantly whilst developing natural sweetness and depth in the cup that a standard washed process alone would not achieve

Roberto's processing method combines careful fermentation timing with patient drying to develop complexity whilst maintaining the clean

held together by a silky

Today it is managed by Peter Mbature — a third-generation farmer

Hydrangea Coffee Roasters - Gesha - Natural - Hacienda La Papaya | Ecuador Roast Date:May 24th whilst the 96-hour parchment fermentationEcuador Juan Pea, Hacienda La Papaya, Gesha (Natural) Tastes Like Mango Raspberry Wisteria DETAILS Producer: Juan Pea Farm: Hacienda La Papaya Region: Saraguro, Loja, Ecuador Varietal: Gesha Process: Natural Altitude: 1,9002,100 MASL Size: 227g (8oz) INTRO From Hacienda La Papaya in Ecuador's southern Saraguro highlands, this Gesha lot represents the pinnacle of Juan Pea's work at altitude. Grown between 1,900 and 2,100 metres in a dry tropical Andean