Impressions: Plum, Lemonade, Black Tea, Sweet Process: Washed Producer: Sebastian Garcés & Arnaud Causse Variety: Pacamara Altitude: 2080 MASL Region: Pinchincha, Quito Country: Ecuador 250G This unique coffee from Ecuador is a sparkling Pacamara that has a deep red fruit sweetness and in the cup we get juicy plums, sweet lemonade, black tea, grape and a deep sweetness. Finca Terrazas del Pisque is located in Pichincha, Quito, Ecuador, and is managed by Sebastian Garcés, alongside Arnaud Causse. The farm consists of 39 hectares of land, with 17 of those hectares dedicated to growing coffee. It sits at an elevation of 2,080 m.a.s.l, and has around 10,000 coffee trees in production, including: Red & Yellow Caturra, Pacamara, Las Tolas, Bourbon, Java and Sidra. Sebastian picks the ripest of cherries for the Washed lots, floats them to remove over/under-ripes and then washes them with clean water. After rinsing, the coffee is de-pulped and left to ferment in tanks for 48 hours. The coffee is then dried in African beds for 15 – 18 days, depending on the weather. For the Natural lots, same process but after rinsing the cherries, they are placed to dry in African beds for almost 30 days, depending on the weather. Price Transparency: We Paid Coffee Quest: $14.30USD/KG Our Roasted Costs: $17.44 USD/KG

Impressions: Plum, Lemonade, Black Tea, Sweet Process: Washed Producer: Sebastian Garcés & Arnaud Causse Variety: Pacamara Altitude: 2080 MASL Region: Pinchincha, Quito Country: Ecuador 250G This unique coffee from Ecuador is a sparkling Pacamara that has a deep red fruit sweetness and in the cup we get juicy plums, sweet lemonade, black tea, grape and a deep sweetness. Finca Terrazas del Pisque is located in Pichincha, Quito, Ecuador, and is managed by Sebastian Garcés, alongside Arnaud Causse. The farm consists of 39 hectares of land, with 17 of those hectares dedicated to growing coffee. It sits at an elevation of 2,080 m.a.s.l, and has around 10,000 coffee trees in production, including: Red & Yellow Caturra, Pacamara, Las Tolas, Bourbon, Java and Sidra. Sebastian picks the ripest of cherries for the Washed lots, floats them to remove over/under-ripes and then washes them with clean water. After rinsing, the coffee is de-pulped and left to ferment in tanks for 48 hours. The coffee is then dried in African beds for 15 – 18 days, depending on the weather. For the Natural lots, same process but after rinsing the cherries, they are placed to dry in African beds for almost 30 days, depending on the weather. Price Transparency: We Paid Coffee Quest: $14.30USD/KG Our Roasted Costs: $17.44 USD/KG