Regular price 1,069.00 ฿
Unit price per
Flavor Notes
Pineapple, Red cherry, Juicy,Red apple, Papaya, Floral, Bright acidity
Beans
Farm: Finca Llavecocha
Producer: Carlos Jaramillo
Area:Saraguro,Loja
Altitude: 2,200m
Varietal: Geisha
Processing: Washed
Roast Level
Light roast
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＜Finca Llavecocha＞
Finca Llavecocha is located in the Saraguro region of Loja Province in southern Ecuador, at an impressive altitude of 2,200 meters above sea level. Saraguro is known as one of the most culturally distinctive areas in Ecuador, where the traditions of the indigenous Saraguro people remain deeply rooted. Living in harmony with nature is a core value here, and coffee cultivation is a natural extension of that philosophy.
About an hour’s drive from the village of Saraguro, deep along winding mountain roads, lies the La Papaya area. This region is home to a magnificent waterfall that has become a symbol of the area. The sight of cascading water vividly reflects the land’s abundant water resources and mineral-rich environment—elements that form the foundation of La Papaya’s powerful and expressive coffees.
Carlos’s farm is located at the highest elevation within the La Papaya area.
Despite concerns from those around him—“Can coffee really grow at over 2,000 meters?”—Carlos planted his first coffee tree in 2019, encouraged by close friends. Through years of trial and error, the farm reached its first harvest in 2023. Though still young, the farm’s potential is already highly regarded.
What left a strong impression on visitors was the beauty of the farm itself. The meticulously maintained environment, free of litter, reflects Carlos’s commitment to constant communication with pickers and staff, and his shared vision of “creating a beautiful farm together.” (This resonates with us as baristas as well—Kasuya often reminds us that great coffee can only be made in a clean and well-kept space.)
Various fruit trees are also planted throughout the farm, creating a rich ecosystem rather than relying on monoculture.
Carlos is not only a dedicated farmer but also a leader within the La Papaya region. He works closely with more than 60 farms, fostering an environment where producers support and respect one another. In fact, La Papaya gained international attention when the region won 1st place at Ecuador’s first-ever Cup of Excellence in 2021, a testament to the collective strength of the community.
During Mochizuki’s buying trips, this region stood out as a place where farmers truly support one another rather than working in isolation. “This producer’s coffee is great—please try it,” is a phrase naturally exchanged here. Such relationships often lead to unexpected encounters with new producers during casual cupping sessions—one of the true joys of visiting coffee origins, and moments filled with mutual respect.
＜Processing & Roasting＞
This Geisha variety is processed using a traditional washed method. It was chosen because simplicity best highlights the inherent qualities of this Geisha. The cherries undergo 48 hours of aerobic fermentation in tanks, followed by pulping and a 24-hour resting period. The coffee is then washed again and dried on African beds for 15 days.
To respect the delicate quality of the carefully cultivated Geisha, we roasted this coffee lightly. By applying sufficient heat in the early stage of roasting, we draw out its bright, juicy acidity. Ecuadorian coffees can reach first crack relatively early, so the latter half of the roast is approached with great care, repeatedly checking aroma development. The roast is finished at around 9 minutes and 30 seconds, balancing vibrant acidity with sweetness.
＜Flavor Profile＞
When ground, the coffee releases a floral aroma reminiscent of red fruits.
Freshly brewed, it offers lively notes of pineapple, cherry, and red berries, with bright acidity spreading juicily across the palate. As the cup cools, flavors of papaya and apple emerge, accompanied by subtle floral nuances. The impression evolves from energetic and wild to a more refined and elegant expression, while maintaining its brightness.
A smooth yet dense mouthfeel gives the cup a satisfying presence. This coffee is the result of the land’s water, soil, altitude, and careful human craftsmanship coming together. We invite you to fully enjoy the tropical character that is so distinctive of Ecuadorian coffee.
To be honest, it is remarkable that a farm still in its early stages is already producing a coffee so rich in Ecuadorian character. As time passes and the farm continues to mature, we can’t help but feel excited about the possibility that Finca Llavecocha may one day become one of Ecuador’s iconic farms.