534 Ecuador Servio Geisha

＜Finca Clara Luz＞
Founded in 1935 by Neptali Gonzalez and Clara Luz Jimenez, Finca Clara Luz has supported generations of the same family for decades. Although the farm faced hard times during the 1990s due to falling coffee prices and disease outbreaks, a new generation took up the challenge in 2014, reigniting their path toward specialty coffee.

While honoring their traditions, they began cultivating new varieties like Geisha and refining their processing techniques. Today, Finca Clara Luz has blossomed into an award-winning farm, recognized by honors such as the Golden Cup, Best of Loja, and Cup of Excellence.

One of the key figures behind the farm’s success, Servio, originally worked in banana cultivation along the coast. Eventually, he returned to his hometown of Loja and poured his passion into coffee farming. In the 2024 harvest season, his son Juan stepped up to represent the farm at cupping events, as Servio was recovering from health issues. Juan shared a new dream with us: "I want to roast and deliver my father's coffee with my own hands."

This heartfelt spirit, passed down from generation to generation, is poured into every cup.

＜Finca Clara Luz — Geisha＞
The person who introduced me to the charm of Finca Clara Luz—and who keeps visiting the farm every year—is none other than my respected friend and roaster, Hikaru Mochizuki of Rurukuna Ink.

Here are some notes from his visits:

• 2022: The farm was founded in 1935 by Neptali Gonzalez and Clara Luz Jimenez—Clara Luz being Servio’s mother. Servio himself originally worked in banana farming along the coastal region, living away from Loja for many years. Eventually, he returned home to take part in specialty coffee farming. Having worked in the U.S. for some time, he speaks a bit of English too.

• 2023: Servio now runs the farm together with his brother, Andriano. Coffee trees are planted along the mountain slopes, with native shade trees and afternoon fog helping protect them from the strong sun. While walking through the farm, Hikaru picked an orange straight from the tree and was amazed by its natural sweetness—he thought, "If the fruits taste this good naturally, the coffee must be exceptional too."

• 2024: Servio’s son, Juan, joined the cupping sessions this year. After Servio fell ill during the 2023 harvest, Juan took it upon himself to continue the family tradition. "Because the coffee is grown under native shade trees, the soil remains soft and rich in organic matter," Juan explained. "We prioritize natural fertilizers and bio-products and never use herbicides, preserving the land's natural gifts."
  Thanks to their efforts, the 2024 harvest truly captures the classic flavor profile that Servio has cultivated over the years.

I still remember the cupping session last year where I first encountered their Geisha—so beautifully clean yet bursting with sweetness—that I decided to purchase it immediately, without hesitation. Watching Hikaru's excitement as he talked about each farm left a strong impression on me, and I couldn't wait to share their story. I vividly recall how eagerly I awaited the arrival of the green beans.

For this lot, packed with heart and history, I roasted it lighter than any coffee in the past few months.
Using a short roasting time—around 8 minutes and 30 seconds—I focused on highlighting the Geisha’s signature floral aromas and crisp apple-like sweetness. After first crack, I carefully managed the heat, making sure not to scorch or underdevelop the beans, constantly checking the aroma along the way. (That moment after first crack always gets my heart racing!)

The moment you grind the beans, a vibrant floral scent fills the air. From the first pour to when the cup cools down, you can enjoy the Geisha's characteristic elegance: a refreshing green apple note that gradually deepens into juicy mandarin and peach-like sweetness.
Despite being lightly roasted, it’s not just bright—it’s richly sweet to the very last drop. After about 20 days from the roast date, the flavor becomes even more layered and fruit-forward, so I recommend letting it rest a bit for the best experience.

Out of all the coffees I’ve encountered this year, this one is truly unforgettable—a personal favorite.
Please enjoy the radiant sweetness and floral elegance, nurtured by the blessings of the land and the passion of a family.