- Variety: Pacamara - Country: Ecuador - Region: Pichincha, Quito - Process: Washed - Altitude: 2080 MASL - Producer: Sebastian Garcés - Farm: Finca Terrazas Del Pisque - Roast Level: Light In the cup We get a sweet and bright cup of lemonade, and delicate florals. This coffee is slightly herbal like root beer, and we get juicy stone fruit sweetness that reminds us of yellow plums. Clean Funky Terroir Experimental About The Producer Sebastian Garcés approaches coffee growing in a unique way. His farm, Terrazas el Pisque, focuses on regenerative agriculture. Sebastian’s full stop on chemical inputs has greatly benefitted the consistency and the flavour profiles of his lots. He uses chickens to combat larvae, Pelibuey sheep to help graze and fertilize, and bees to help pollinate the crops. Processing Sebastian begins by picking the ripest cherries from his lots. He then floats the cherries to remove any outliers or defects, and washes the remaining cherries with clean water. The coffee is de-pulped and fermented for 48 hours in tanks, and then transferred to drying beds to rest for 15-18 days. Variety Pacamara originated from a cross between Pacas, a natural mutation of Bourbon, and Maragopipe, a natural mutation of Typica. Pacamara thrives in higher altitudes, producing exceptional cup quality and profiles. The beans themselves are very large, contrasting the compact stature of the coffee cherry plant they originate from. Unfortunately, this variety is highly susceptible to coffee leaf rust. Transparency We Paid $14.68 USD/KG Roasted Costs $18.88 USD/KG Our second season featuring coffee from Sebastian, this coffee is a beautiful expression of the Pacamara variety with a juicy citric acidity and stone fruit sweetness.

- Variety: Pacamara - Country: Ecuador - Region: Pichincha, Quito - Process: Washed - Altitude: 2080 MASL - Producer: Sebastian Garcés - Farm: Finca Terrazas Del Pisque - Roast Level: Light In the cup We get a sweet and bright cup of lemonade, and delicate florals. This coffee is slightly herbal like root beer, and we get juicy stone fruit sweetness that reminds us of yellow plums. Clean Funky Terroir Experimental About The Producer Sebastian Garcés approaches coffee growing in a unique way. His farm, Terrazas el Pisque, focuses on regenerative agriculture. Sebastian’s full stop on chemical inputs has greatly benefitted the consistency and the flavour profiles of his lots. He uses chickens to combat larvae, Pelibuey sheep to help graze and fertilize, and bees to help pollinate the crops. Processing Sebastian begins by picking the ripest cherries from his lots. He then floats the cherries to remove any outliers or defects, and washes the remaining cherries with clean water. The coffee is de-pulped and fermented for 48 hours in tanks, and then transferred to drying beds to rest for 15-18 days. Variety Pacamara originated from a cross between Pacas, a natural mutation of Bourbon, and Maragopipe, a natural mutation of Typica. Pacamara thrives in higher altitudes, producing exceptional cup quality and profiles. The beans themselves are very large, contrasting the compact stature of the coffee cherry plant they originate from. Unfortunately, this variety is highly susceptible to coffee leaf rust. Transparency We Paid $14.68 USD/KG Roasted Costs $18.88 USD/KG Our second season featuring coffee from Sebastian, this coffee is a beautiful expression of the Pacamara variety with a juicy citric acidity and stone fruit sweetness.