Santa Gertrudis is a startlingly complex coffee, it displays supernatural balance and clarity. The flavor structure is powerful and well-defined — with a substantial taste range from bright and fruity to floral and sweet.

Available in 6oz Limited Release size only.

Roast Level:

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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.

Farm details:

Farmer:          Jose Luis Eguiguren

Farm:             Santa Gertrudis

Region:          Vilcabamba, Loja

Country:         Ecuador

Altitude:         1720 MSL

Process:          Washed

Varietal:         Typica Merjorado

Flavor profile:

Aromatics:     Lime zest, red grape, sundried tomato, jasmine, peach, blueberry, sweet cream

Taste:             Kumquat, lime zest, ripe mango, papaya, ripe nectarine, jasmine, dried blueberry, sweet cream,

Acidity:          High intensity/bright

Sweetness:    High intensity/dense

Body:            Medium/round

Recommended Brewing Methods:

Origami – v60 filter

14g in, 218g out

2:45 – 3:00 minutes

205 f temperature

Medium grind


0-30 seconds

30 gram pour, pick up brewer and spin 3 times

Second pour

30-50 seconds

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

Third pour

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

Final time

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)

24-28 seconds

200 f temperature

Espresso grind


High intensity grapefruit, perfumed, brown sugar, long lasting finish.

Additional information

Weight 1.1 lbs
Dimensions 9 × 6 × 2 in
Whole Bean / Ground

Whole Bean, Fine Grind – Espresso, Medium Grind – Pour Over / Auto Drip, Coarse Grind – French Press / Cold Brew

Roast Date

Ship My Coffee Immediately, Wait to Ship Until the Next Roast