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Finca El Alisal Natural Geisha
YUZU LEMONADE | HONEY | JASMINE | BLACK TEA | PEACH
Roast Date: June 8th
I was excited for this coffee since I saw it being processed in Ecuador. When I last visited Finca El Alisal, I walked through the beautiful Geisha trees at 2000m and I immediately wanted to cup this coffee. But it wasn’t until I saw this particular lot of natural drying in Leonidas’ darkroom that I fell in love with it. The cherries smelled like jasmin and black tea - both common tasting notes in Geisha but not often so intensely present in the coffee cherries themselves. I had to wait a few weeks until the coffee was done drying and it was then that I got a chance to cup it and confirm all my (good) suspicions. The coffee is amazing.
Delicate, refreshing and floral - this coffee reminds me of everything that’s good with this world.
Leonidas Jaramillo is another rockstar producer from Ecuador. Leo’s farm, El Alisal, sits at 2000m of elevation, and these conditions, along with Leo’s innovative approach, have resulted in some of Ecuador’s best coffees. Read more below.
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ECUADOR DELIVERS - THIS TIME FROM QUILANGA!
When I first tasted coffee from Finca El Alisal, what stood out wasn’t intensity or novelty, it was clarity. The cup was structured, clean, and expressive in a way that felt deliberate rather than flashy. It tasted like someone was paying close attention. That someone is Leonidas “Leo” Jaramillo..
Finca El Alisal is located in the Fundochamba Valley near Quilanga, in southern Ecuador, at 2000m. This is a part of Ecuador that doesn’t get much attention, but it should. The climate slows cherry maturation and preserves juiciness, and the coffees coming out of this region consistently show balance and clean flavours.
Finca El Alisal’s story goes back to 1965, when the family’s grandparents planted the first coffee trees on the hills of Quilanga. In 2017, a new generation led by Leo set out to build on that foundation, bringing in scientific know-how, modern farming practices, and a long-term focus on specialty coffee. The project carries forward the work of the generations before them, while giving it a fresh shape through sustainability, innovation, and a real respect for the land.
Leo originally grew mostly Catucaí, but over time he has replanted sections of the farm with Typica Mejorado and Geisha, both thriving at El Alisal. These choices aren’t experimental for the sake of it - they are based on Leo’s experience on how the coffee performs in the cup and in the field.
Harvesting is selective and careful. Cherries are hand-picked at peak ripeness and processed in tiny batches, with close attention paid to fermentation and drying. Some lots are naturally processed, others use extended fermentation, but the throughline is purpose. Nothing feels rushed. Drying is slow, and Leo is very disciplined.
El Alisal has earned recognition in Ecuador’s most respected competitions, including Taza Dorada and Cup of Excellence. Those results matter, but they don’t define the coffee. What matters more is that year after year, the coffees are consistent, transparent, and true to place.
– Sebastian
