"Upon grinding, the aroma is clean and fragrant, led by jasmine tea florals. On the palate, a bright, refined citrus acidity reminiscent of pomelo and pink grapefruit appears. This transitions smoothly into a gentle sweetness of ripe yellow peach. The finish is clean and refreshing, with a lingering green tea character that leaves the cup sweet, and well-defined."
Finca La Noria is a high-altitude coffee estate located in southern Ecuador, managed by Segundo Paz, one of Ecuador’s most respected specialty coffee producers. The farm has gained international recognition through specialty auctions, high scores from independent review platforms, and consistent placements with leading global roasters. Located in Loja, La Noria reflects the region’s growing reputation for producing exceptionally clean, structured, and technically refined coffees.
Segundo Paz is widely regarded as a pioneer of Ecuador’s modern specialty coffee movement. With a background in agronomy and decades of experience in Loja, he has played a key role in elevating Ecuador’s profile on the global stage through disciplined farm management, experimental yet controlled processing, and rigorous quality separation. His philosophy emphasizes repeatability, transparency, and long-term sustainability rather than short-term novelty. La Noria serves as a platform for refining fermentation protocols and demonstrating Ecuador’s potential for world-class Geisha production.
La Noria sits at elevations ranging from approximately 2,010 to 2,270 metres above sea level. The high altitude brings cool temperatures, persistent mist, and significant diurnal temperature swings. These conditions slow cherry maturation, resulting in dense seeds and stable internal structure. The combination of mountainous terrain and mineral-rich soils contributes to coffees that respond well to precise fermentation and careful roasting.
This lot is produced from Green Geisha, a Geisha selection cultivated specifically for high-altitude performance. Geisha varieties are valued for their elongated seed shape, lower productivity, and strong responsiveness to terroir and processing control. At La Noria, Green Geisha is managed in small plots to preserve genetic expression and consistency.
Cherries are hand-picked selectively at peak ripeness before entering a light anaerobic fermentation stage, where oxygen exposure is intentionally limited to gently guide enzymatic activity. This controlled phase is designed to enhance structure without masking varietal character. After fermentation, the coffee is fully washed and then dried slowly under monitored conditions until moisture stabilizes around 10–11%. A resting period follows to allow internal moisture and water activity to equilibrate prior to final milling.
Variety : Green Tip Geisha
Altitude : 1950 - 2000 mas
Process : Light Anaerobic Washed
Origin : Loja