Ecuador La Noria Green Gesha

Roast: Light 

Country: Ecuador

Region: Vilcabamba, Loja

Processing: Double Anaerobic Washed

Variety: Green Gesha / Geisha T.2722

Altitude: 2000-2150m (6500-7000ft)

TASTING NOTES

Perfume and lemon tea like aromas. Very full bodied for a geisha variety coffee. A complex cup with notes of coriander, lime, bergamot orange, and pistachio.

Finca La Noria

A multiple award winning farm. In 2023 Their Green Gesha managed to take 1st place in both the Ecuador Cup of Excellence and Ecuador Taza Dorada Competitions

ChocoVilcaMundo (CVM) is an Ecuadorian agricultural company owned by Bernard Uhe and his coffee-growing family from Colombia. The management of the El Dorado and La Noria coffee farms is undertaken by the CVM family, which boasts generations of coffee growers from the province of Ibague, Colombia. In collaboration with Ecuadorians who are well-acquainted with the local terrain, they cultivate high-elevation, award-winning Arabica coffee in the Ecuadorian Andes.

Planting of the farms began in 2017.  El Dorado farm sits at 1700-1900m and La Noria farm starts at 2000m and goes up to an incredible 2265m

La Noria Farm grows Geisha, Yellow Geisha, SL28, and Typica Mejorado

The superior quality of their coffee is attributed to the high elevation, fertile soil, mineral-rich mountain water, nutrient-dense shade trees, 12 hours of sunlight throughout the year, and the application of neem and worm tea on the plants. These factors collectively enhance the vitality of the coffee plant and beans, resulting in a deliciously healthy cup of coffee.

Green Gesha

A selection from the famed Geisha T.2722/Gesha variety. Geisha Variety produces trees with both Green or Copper tipped young leaves. Some growers have separated plants with green young leaves believing these plants to have betterr cup quality. Finca La Noria Sourced their Green Gesha from a farm in Colombia. 

For this Variety they use a double Anaerobic Washed Process. First fermenting the cherries for 3 days in sealed bags, then pulping and fermenting again for 3 more days before drying on raised screens