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Hacienda La Papaya / Ecuador Washed Geisha 250g

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chamomile / kiwi / meyer lemon / cacao nib

Sweetness ●●●●○ ‎ Acidity ●●●●● ‎ Body ●●●●○


    We source directly from producers when we can to make sure the most profit gets to the farmer. Our sourcing values are shown through our icons on each of our coffee labels and on the back of our coffee bags.


    Once your order is received, it will be processed and shipped in 1-3 days.

    Free delivery in Calgary for orders over $20. (in city limits)
    Free delivery across Canada & the US for orders over $75

    Hacienda La Papaya / Ecuador Washed Geisha 250g Gold

    Hacienda La Papaya / Ecuador Washed Geisha 250g

    This is a 250g bag

    chamomile  /  kiwi  /  meyer lemon  /  cacao nib

    Sweetness ●●●●○     Acidity ●●●●●     Body ●●●●○

    Fragrant and brimming with brightness, this coffee is the washed iteration of the previous Gold Series' natural Geisha. It continues to be a showcase of bright fruit notes, prominently featuring the vivacious flavors of kiwi and zesty lemon. These are complemented by subtle hints of chamomile, the dry elegance of white wine, and the delightful crunch of cacao nibs.

    This remarkable Geisha is the first harvest from Hacienda La Papaya, planted in 2018 with seeds sourced from Boquete, Panama. It dazzles the senses with a cup full of complex florals and a honey-like sweetness that lingers in the mouth. A delightful fruit-driven acidity and an incredibly syrupy mouthfeel make this coffee truly unforgettable. The 25-day processing sees the cherries rotated regularly on elevated beds.

    *Please note that Gold Series coffees are excluded from regular discounts & promotions.

    Varietal Geisha
    Process Washed
    Farm Hacienda La Papaya
    Producer Juan Pena
    Saraguro, Loja, Ecuador
    Rosso Direct Trade   

    About the Farm

    Hacienda La Papaya, owned and operated by Juan Peña, stands as one of Ecuador's most celebrated specialty coffee producers. Juan's exceptional work has earned him numerous top producer awards both in Ecuador and on the global stage. His coffee has also been a favorite choice for many Barista Competitions.

    At Hacienda La Papaya, Juan cultivates a diverse array of coffee varieties, including the renowned Typica, Sidra, and Gesha, alongside other varieties that are also under production. He is passionately involved in ongoing processing experiments, constantly seeking the next best practice or method to enhance the quality of the coffee he produces. Working closely with Segundo Cartuche, the team leader for wet processing and coffee drying, Hacienda La Papaya integrates scientific, refined practices, and precise measurements into their production methods.

    Beyond his dedication to coffee production, Juan is an active member of his community. He generously allows his neighbors to use his facilities, such as the nursery and micro-mill, contributing to the growth and development of the La Papaya sector. Segundo Cartuche is a prime example of this collaborative spirit, as he manages his own land and production with the support of Hacienda La Papaya.

    The coffees originating from Hacienda La Papaya result from a meticulous and comprehensive process. It commences with the selection of coffee genetics in the nursery, where Juan has a deep understanding of the mother plants. Each year, the farm engages in various controlled fermentation and drying experiments, yielding truly exquisite flavors in the cup.

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