Ecuador — Martin Kutsch Green Tip Geisha
Loja, Ecuador
Tastes Like — 🌸 White Jasmine • 🍑 Apricot Nectar • 🫖 Bergamot Tea

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DETAILS

Producers: Martin Kutsch
Farm: Eliza Estate
Region: Loja, Ecuador
Varietal: Green Tip Geisha
Process: Anaerobic Washed Double Fermented
Altitude: 1740 masl
Size: 100g

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INTRO — High-Altitude Geisha, Elevated by Innovation

Green Tip Geisha is already a rare find—a distinct lineage of the famed Geisha varietal known for its exceptional floral aromatics and delicate structure. But when you combine it with a meticulously controlled double anaerobic fermentation at nearly 1,750 meters, you get something truly exceptional.

This lot from Eliza Estate represents a bold experiment in processing precision, where traditional washed clarity meets modern fermentation science. The result is a cup that balances the elegance Geisha is known for with an added layer of complexity and vibrancy that only double fermentation can unlock.

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THE PRODUCER — Martin Kutsch & Eliza Estate

After years of being inspired by the legendary coffee farms of Boquete, Panama, Martin Kutsch and his daughters acquired Eliza Estate in 2016, nestled high in the Andes of Loja. The estate benefits from ideal coffee-growing conditions: high elevation, fertile volcanic soils, mineral-rich spring water, dense canopy shade, and consistent equatorial sunlight.

Working alongside CVM and a team of experienced Colombian and Ecuadorian growers, the estate has embraced a chemical-free approach, relying on natural pest control methods to maintain a healthy, thriving ecosystem. Eliza Estate focuses on three standout varieties—Green Tip Geisha, Bourbon Sidra, and Mejorado Typica—each cultivated in dedicated plots tailored to their unique needs.

The Green Tip Geisha, grown at 1,740 meters, thrives in the cool mountain air, which helps develop the variety's signature floral clarity and refined elegance.

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THE PROCESS — Precision Fermentation, Doubled for Depth

This lot undergoes a carefully orchestrated double anaerobic fermentation that pushes the boundaries of flavor development while maintaining pristine cup quality. Here's how it works:

• 🍒 Selective Harvest — Only fully ripe red cherries are picked at peak maturity
• 🔬 First Anaerobic Fermentation — Whole cherries are sealed in bags for 2–3 days, temperature-controlled and turned four times daily
• ⚙️ Depulping & Second Fermentation — After depulping, the mucilage-covered parchment returns to sealed bags for another 2–3 days of anaerobic fermentation
• 💧 Thorough Washing — The coffee is meticulously washed to ensure complete clarity and cleanliness

The double fermentation amplifies the coffee's aromatic intensity and adds layers of complexity, while the final washing stage ensures a pristine, expressive cup.

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THE CUP — Floral Grace Meets Fermented Brilliance

This is Geisha at its finest—delicate, aromatic, and impossibly refined—but with an added dimension of depth that only anaerobic processing can provide. The florals are front and centre from the first sip, blossoming into bright stone fruit and finishing with a tea-like elegance.

Flavour Notes

• 🌸 White Jasmine — perfumed, delicate, intoxicating floral lift
• 🍑 Apricot Nectar — silky, juicy, vibrant stone fruit sweetness
• 🫖 Bergamot Tea — refined, aromatic, lingering citrus-floral complexity

The finish is clean yet layered, with a sparkling acidity and a long, ethereal aftertaste that seems to linger endlessly. This is what happens when exceptional terroir, rare genetics, and innovative processing come together in perfect harmony.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.