This coffee originates from Eliza Estate in the Loja region of Ecuador, grown at 1740 meters above sea level. Producer Martin Kutsch cultivates the Green Tip Geisha variety on this farm. The coffee is processed using an anaerobic washed double fermentation method, where fully ripe red cherries undergo a first anaerobic fermentation in sealed bags for 2-3 days, are then depulped, and undergo a second anaerobic fermentation for another 2-3 days before being thoroughly washed. Picked in August 2025 and arrived in November 2025.
Founded in 2020 by Tong Zhang in Chengdu, this micro-specialty roastery emerged from an unexpected journey—a robotics engineer's transformation into coffee artisan after discovering specialty coffee in Paris. Zhang, who placed third in the French Brewers Cup in his first year as a barista, brings technical precision to every roast, using Stronghold S7Pro machines to highlight the unique terroir of each coffee through light profiles that express origin, climate, soil, and the people behind each bean.
