Ecuador | Finca Eliza COE #10 | Geisha | Anaerobic Washed

Origin

• 🇪🇨 Ecuador

Tasting notes

Character

• Experimental
  50
• Funky
  40

About: Nestled in the serene highlands of Loja, Ecuador, lies the charming Eliza Coffee Farm, a labour of love curated by Martin Kutsch and his daughters since 2016. Martin's journey into the world of coffee began with his fondness for a good cup, eventually evolving into a deep appreciation for specialty brews during his travels to Boquete, Panama. Captivated by the magic of the bean, Martin and his friend Bernard Uhe embarked on a quest to uncover the secrets of cultivating exceptional coffee. Their adventures in Boquete opened a world of possibilities, leading them to source the finest specialty coffee seeds to plant on the fertile grounds of Eliza Farm. Overseeing the farm's operations is the experienced CVM family, hailing from a long line of coffee growers in Ibague, Colombia. Their collaboration with local experts harnesses the unique essence of the Ecuadorian Andes, resulting in a blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of tradition and innovation. What makes Eliza's coffee stand out is its naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. environment—a blend of high altitude, rich soil, pure mountain water, and nurturing shade trees. Coupled with sustainable farming practices like the use of neem and worm tea, the coffee plants flourish, producing beans that embody the essence of their surroundings. Eliza Farm cultivates three distinct varieties: the delicate Green GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., the robust BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Sidra, and the classic Tipica Mejorada. Each varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. contributes its own character to the cup, reflecting the terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. and the dedication of those who tend to it.