Regular price 1,042.00 ฿
Unit price per
Flavor Notes
Floral, Sweet lemon, Muscat, Juicy,
Honey, Pineapple candy, Sweet aftertaste
Beans
Farm: Eliza
Producer: Bernard Uhe
Area: Catamayo,Loja,Ecuador
Altitude: 1,700m
Varietal:Geisha
Processing: Double Anaerobic Washed
Roast Level
Light roast
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＜Ecuador Eliza＞
Ecuador takes its name from the Spanish word for “equator.” Bordered by Colombia to the north, Peru to the east and south, and the Pacific Ocean to the west, the country is home to four remarkably diverse natural regions: the Galápagos Islands, the Pacific coast, the Andes Mountains, and the Amazon rainforest.
About an hour and a half by car from Vilcabamba in Loja Province, southern Ecuador, three farms—La Noria, El Dorado, and Eliza—stretch across elevations ranging from 1,700 to 2,275 meters above sea level. Established in 2016 by Bernard Uhe, these farms are operated together with a family that has worked in Colombia’s coffee-growing regions near Bogotá for generations. Surrounded by pristine mountain landscapes, clean water, and fresh air, the area provides ideal conditions for coffee cultivation. The cool climate, abundant rainfall, fertile soil, and slow cherry maturation at high elevations produce coffees with floral aromatics and vibrant fruit character.
The coffee trees are planted with generous spacing throughout the farms and carefully cultivated under abundant shade trees. Vermicomposting stations are used to create nutrient-rich organic fertilizer, helping to maintain a healthy and sustainable soil ecosystem. At Eliza Farm, an artificial pond has also been constructed to protect local water resources while supporting coffee production.
In 2023, coffees from all three farms achieved an extraordinary result in the Cup of Excellence, with each farm placing in the Top 10. La Noria won 1st place and also claimed the top award at Ecuador’s prestigious Taza Dorada competition with the same lot. El Dorado placed 8th, while Eliza placed 10th—each award-winning coffee being a Gesha variety. These achievements highlight the remarkable progress the farms have made in a relatively short period of time.
Beyond coffee production, the farms are also engaged in beekeeping, cascara tea production, and cacao cultivation, embracing a sustainable agricultural approach that values harmony with nature. They are currently pursuing organic certification and continue working to preserve Ecuador’s rich natural resources for future generations.
For this particular lot, the cherries underwent three days of anaerobic fermentation before depulping, followed by an additional three days of fermentation after pulping and a final washing stage. This double-fermentation process results in a cup that showcases Ecuador’s signature juicy brightness, vibrant fruit character, and exceptionally clean finish.
To best express the unique qualities of this coffee, we chose a light roast profile. In fact, based solely on the final roast temperature, this is the lightest coffee we have roasted this year.
The beans possessed both high density and excellent moisture content, allowing us to apply ample energy early in the roast to encourage proper development. After first crack, we extended the development time slightly to balance acidity and sweetness. This year, we have roasted a wide range of Ecuadorian coffees, and even coffees from the same farm and variety can behave remarkably differently during roasting. The aromas and roast dynamics are always unique, and wondering what character the next lot will reveal is one of the great joys of roasting.
About a week after roasting, I brewed this coffee as a pour-over and was immediately greeted by a burst of juicy citrus fruit character. The sweet-tart flavors arrived all at once, almost like freshly squeezed fruit juice exploding across the palate. With further aging, the cup developed even greater complexity. Alongside the citrus and floral notes, flavors of muscat grape, pineapple, and honey began to emerge, with new nuances appearing one after another.
Light and juicy in texture yet accompanied by a delicate, lingering sweetness, this is a coffee that continues to evolve over time. Watching its character unfold at different stages after roasting is part of what makes it so captivating. Bright, elegant, and refreshing, this Ecuadorian coffee is especially enjoyable during the warmer months. We hope you’ll savor not only its vibrant flavors, but also the fascinating changes that come with time.