Jose Eguiguren Hacienda Santa Gertrudis Washed Typica Mejorado - Ecuador
- Regular price
-
399 kr - Regular price
-
- Sale price
-
399 kr
Couldn't load pickup availability
Amount of coffee
The Jar: Contains 250 grams of fresh roasted specialty coffee beans.
The Box: Contains 100 grams divided into 2 x 50 grams of whole competition style beans beans.
The Big Bag: Contains 1000 grams of fresh roasted specialty coffee beans.
The Capsule box: Contains 10 biodegradable Nespresso compatible coffee capsules.
Wholesale
Looking to buy larger quantities? Check out our wholesale section.
How to brew
The Double Bloom | 15 g coffee/250 g water
⏱ 0:00-0:10 | 50 grams
⏱ 0:30-0:40 | 50 grams
⏱ 1:00-1:10 | 150 grams
Brew time for this recipe should be between 2:40-3:00!
Regarding extraction, this recipe results in a TDS value of 1,35 ≈ 20,5 % extraction.
Download our FREE V60 brew guide, The Double Bloom Recipe here: PDF or ePUB
Shipping with UPS
With UPS we can guarantee a fast and professional delivery service that makes sure you get your coffee fresh.
Shipping with Post Nord
For international shipping: Once PostNord has shipped your coffee out of Sweden they hand it over to the destination country's national post service.
If you have special delivery instructions or requests, please leave a note in your cart before checkout.
Product Details
We have some exciting news for all of our competition coffee lovers, this month is truly something special. From Hacienda Santa Gertrudis in Ecuador we give you an extended drying washed Typica Mejorado grown on 1700 masl from the producer José Luis Eguiguren. In the first interaction with this coffee, you will find the aroma of white florals. In the cup, you will enjoy sweet citrus notes, a creamy body, orange flavors, and an elegant aftertaste of tonic water.
Origin: Hacienda Santa Gertrudis, Loja, Ecuador
Variety: Typica Mejorado
Producer: José Luis Eguiguren
Elevation: 1,700 MSL
Process: Extended Drying Washed
Tasting Notes
In the first interaction with this coffee you will find the aroma of white florals. In the cup, you will enjoy sweet citrus notes, a creamy body, orange flavors, and an elegant aftertaste of tonic water.
Meet the Producer
José Luis Eguiguren, a third-generation coffee producer, oversees Hacienda Santa Gertrudis in Loja, Ecuador. The Hacienda has been in the family for over a century, nestled in the buffer zone of the Podocarpus National Park, near the world-renowned Vilcabamba, known for its favorable climate and the longevity of its residents.
The Legacy of Hacienda Santa Gertrudis
The coffee legacy at Hacienda Santa Gertrudis began in 1954 with Luis Emilio Eguiguren. His son, Luis Hernan Eguiguren, carried forward this tradition, focusing on commercial coffee. Today, José Luis Eguiguren has shifted the focus to specialty coffee, cultivating a variety of premium coffee plants, including Sidra, Gesha, SL28, Typica Mejorado, Yellow Catuai, and Caturra, on 9 of the 60 hectares of the estate.
The love of Specialty Coffee
Since 2019, José Luis has been dedicated to specialty coffee, forming connections with like-minded professionals and sharing the narrative of exceptional coffee in global markets. Forward is proud to partner with Hacienda Santa Gertrudis, distributing their unique coffees internationally.
Community and Sustainability
Santa Gertrudis is equipped with both wet and dry mills, processing its own coffee and supporting neighboring producers. José Luis’s commitment to intentional coffee production and regenerative agricultural practices has bolstered economic stability in the local community around Vilcabamba and beyond.
The Process
For this batch, we harvested perfectly ripe coffee cherries from one of Ecuador's iconic varieties: Typica Mejorado. The Brix percentage of the harvested cherries averaged around 17 to 18 degrees Brix. The cherries were depulped on the same day they were harvested, and we fermented them in a closed plastic tank for 24 hours. The pH at the end of fermentation was 4.2. The coffee was dried on raised beds, ensuring that during the first few days it received very little sunlight and progressively more sunlight over time, aiming for a slow and gradual moisture loss. The drying process took 22 days.