The Architect of Flavor: José Luis Eguiguren and the Scientific Magic of Hacienda Santa Gertrudis
The Ecuadorian Renaissance
For decades, the specialty coffee world looked at the "Big Three" of South American production—Brazil, Colombia, and Ethiopia—as the gold standard. Ecuador was often relegated to the background, seen as a producer of bulk commercial beans. However, in recent years, a quiet revolution has taken place in the southern reaches of the Andes. Leading this charge is José Luis Eguiguren, the mastermind behind Hacienda Santa Gertrudis.
At SO Coffee Roasters, we don’t just buy beans; we invest in visions. Our partnership with José Luis is a testament to this philosophy. Located in the Loja province, , Santa Gertrudis represents the perfect intersection of ancestral heritage and modern biotechnical innovation.
A Century of Soil: The Eguiguren Legacy
The history of Santa Gertrudis is deeply intertwined with the Eguiguren family. The farm has been in their hands for over a century, but for most of that time, it functioned as a traditional estate. It wasn't until 2017 that José Luis decided to pivot. He realized that the unique microclimate of the "Valley of Longevity" was capable of producing something far more profound than standard coffee.
He transformed the farm into a laboratory of flavor. By focusing on low-yield, high-quality botanical varieties and investing in state-of-the-art processing infrastructure, he elevated Santa Gertrudis from a local farm to an international benchmark for quality.
The Terroir of Longevity: Why Loja?
What makes a coffee from Santa Gertrudis taste so distinct? It starts with the geography. Altitude: Nestled between 1,600 and 1,850 meters above sea level. Climate: The farm sits in a unique "pocket" where the warm winds from the Amazon basin meet the cool air of the Andes. Biodiversity: Bordering the Podocarpus National Park, the soil is enriched by centuries of organic volcanic matter and forest floor decomposition. This specific environment allows for a prolonged maturation of the coffee cherries. When a cherry matures slowly, it develops higher concentrations of sugars and complex acids. This is the raw material that José Luis works with—the "clay" he uses to sculpt his sensory masterpieces.
The Botanical Elite: Sidra and Typica Mejorado
At Hacienda Santa Gertrudis, the focus is on varieties that thrive in high-altitude, low-oxygen environments. José Luis has become a specialist in: Typica Mejorado: Despite the name, this isn't a simple "improved Typica." Genetic testing has shown it is actually a cross between Bourbon and an Ethiopian landrace. It yields a cup with incredible floral clarity and a vibrant, citrus-led acidity. Sidra: A variety that has taken the World Barista Championships by storm. It offers a dense, creamy body with notes of red fruits and a sweetness reminiscent of high-end chocolate.
The SO Coffee Roasters Connection
When we receive a shipment from José Luis at our roastery in Porto, there is a sense of reverence. Our roasting team approaches these beans with a specific goal: respect the coffee excellence. We roast the Santa Gertrudis lots to a light profile, ensuring we don't overshadow the hard work done at the farm. When you buy a bag of Santa Gertrudis from SO Coffee Roasters, you are tasting the exact conditions of the Loja mountains, refined by the scientific precision of José Luis.
Pro Tip: This coffee shines in pour-over methods like the V60 or OREA. Use a ratio of 1:16 (coffee to water) and a water temperature of 92°C to unlock the delicate floral notes.
