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 blend of tradition and innovation.
What makes Eliza's coffee stand out is its natural 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 Geisha, the robust Bourbon Sidra, and the classic Tipica Mejorada. Each variety contributes its own character to the cup, reflecting the terroir and the dedication of those who tend to it.
Tasting Notes
Stone Fruit, brown sugar, honey & Cherry
Process -Anaerobic Washed
Producer - Martin Kutsch
Vaeriety - Geisha
BREW METHOD: Pourover
ROAST DATE: 13/08/2024
FREEZE DATE: (fresh)
RECIPE DATE: 19/08/2024
BARISTA: Ollie
WATER DOSE: PO - 100 degrees / 240g
TEMPERATURE: 95c
GRIND SIZE EK (WHITE): 8.6
CLICKS ON COMANDANTE MK4: 21
PSA: xxx µm 693
DOSE: 15g
YIELD: 207g
TIME: 2’30”
TDS: 1.37
EXT: 18.9%
TASTING NOTES: Pomegranate, mango, stone fruit, brown sugar, honey.
BREW NOTES: This Ecuadorian COE has a very distinct and complex flavour profile. To achieve optimal enjoyment and avoid a spiky acidity or short finish, it's best to let it rest for 10 days. A contact time of 2:45 to 3:00 minutes is essential for a well rounded flavour profile. Our results varied since our coffee was still quite fresh and didn’t manage to reach this contact time. For blooming, we did 90g ( to add more body and balance ) and agitated 2 x N,S / 2 x E,W technique with a paddle, waited 45 seconds, and then poured up to 240 grams at a consistent flow rate.
TOOLS PO: These parameters are calculated using Hario 02 V60 & EK43 Redspeed Burrs
BREW METHOD: Espresso
ROAST DATE: 13/08/2024
FREEZE DATE: (fresh)
RECIPE DATE: 19/08/2024
BARISTA: Ollie
WATER DOSE: ESP - 95 degrees
TEMPERATURE: 95c
GRIND SIZE EK (WHITE): 1
CLICKS ON COMANDANTE MK4: 5
PSA: xxx µm 316
DOSE: 20g
YIELD: 50g
TIME: 27s
TDS: 8.8
EXT: 22%
TASTING NOTES: Cherry, brown sugar, marzipan, stone fruit.
BREW NOTES: When brewing this coffee, you should see a smooth, steady stream lasting until about 28-29 seconds. The coffee is rich in dark fruits and should have a velvety body with a pleasant sweetness. It needs to be ground fairly fine to achieve the appropriate contact time using VST baskets. Additionally, be sure to rest this deluxe Geisha COE for a minimum of 10 days to achieve consistent shots and proper extraction.
TOOLS ESP: These parameters are calculated using 20g VST baskets & EK43 Redspeed Burrs
