Hacienda Santa Gertrudis has been in the family for over one hundred years, located south of the Ecuadorian Andes, near the Podocarpus National Park and just a few minutes away from Vilcabamba, a world famous location for its pleasant weather and historic community.
Vilcabamba has a unique microclimate, with big swings from 55f at night to peak daily temperature of 68f and large amount of rainfall (average 9 inches) before the harvest, the coffee being grown here couldn’t be better situated. The temperature swings ensure that the coffee gets both: warmth that the plants need to put into cherry maturation and cold to help produce sugars and ensure resiliency. The rains before harvest ensure that the plants will be healthy and will be able to pass nutrients to the cherries.
Luis Emilio Eguiguren was the first to plant coffee in Hacienda Santa Gertrudis back in 1954. His son Luis Hernan Eguiguren grew up watching his father tend to the lands, and soon assumed this challenge. In those days, the sole production was focused on commercial coffee. Today, Jose Luis Eguiguren, the third generation of coffee producer at Hacienda Santa Gertrudis is focused solely on specialty coffee.
Santa Gertrudis is a fully equipped wet and dry mill, able to process it’s own coffee production, as well as provide support and opportunity to neighboring coffee producers. Jose has supported the connection of many highly talented coffee producers who are focused on intentional coffees and regenerative agricultural practices. This support has resulted in increased economic stability throughout the local community nearby Vilcabamba and beyond.
The variety of this coffee – Typica Mejorado, surprisingly doesn’t have any Typica genetics at all; instead it’s most similar to Sidra (another common variety in Ecuador) which both have a genetic make up that consists of Bourbon and Ethiopian Heirlooms! This is most likely where the high toned florals come from, along with the layers of ripe stone fruit, tropicals, and citrus that are so apparent in the cup.
When roasting this coffee, we had to approach it with the upmost care. This coffee is extremely dense, probably due to the immaculate farming; this means we have to both give the coffee enough time to develop all the way through the middle, while also not losing any of the complexities in the process – a delicate process.
The result is an astounding level of complexity, clarity, and fragrance – with a powerful flavor structure and balance.
Farmer: Jose Luis Eguiguren
Farm: Santa Gertrudis
Region: Vilcabamba, Loja
Altitude: 1720 MSL
Varietal: Typica Merjorado
Taste: Kumquat, lime zest, ripe mango, papaya, ripe nectarine, jasmine, dried blueberry, sweet cream,
Acidity: High intensity/bright
Sweetness: High intensity/dense
Recommended Brewing Methods:
Origami – v60 filter
14g in, 218g out
2:45 – 3:00 minutes
205 f temperature
30 gram pour, pick up brewer and spin 3 times
Pour from 30 grams to 140 grams, starting at 30 seconds and ending your pour at 50 seconds (5.5 gram per second, pour rate)
Let drain until 1:15
1:25 – 1:40
Pour from 140 grams to 218 grams, starting at 1:25 and ending your pour at 1:40 (5.2 gram per second, pour rate)
Let drain completely
Drain should end between 2:40 – 3:00 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 65g out (22 gram basket)
200 f temperature
High intensity grapefruit, perfumed, brown sugar, long lasting finish.