Variety: Las Tolas Region: Pinchincha, Ecuador Farm: Terrazas del Pisque Elevation: 1,900-2,000+ Meters Above Sea Level Process: Fully Washed Harvest: August 2023 Notes: Dried berries, cacao, prunes, honey & almond. This is our first encounter with the variety colloquially known as Las Tolas. The profile of this lot is interesting, Bourbon-like in it's format. Dark fruit & dried berries solidify the cup with a mild-medium sweetness. We bought this lot with espresso in mind. It's also comforting as a filter brew. Terrazas del Pisque has been an absolute pleasure to work with this year. Their coffees have all been clean, lively and complete. 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 meters & 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. With a unique approach to coffee growing in Ecuador, Terrazas del Pisque has established itself as an incubator of elusive and exotic coffee varieties. Their regenerative agriculture, a focus on “leaving nature to do its job” and a full stop on chemical inputs, have greatly benefitted consistency and flavor crafting. In that sense, you can tell the amazing job Sebastian Garcés and Arnaud Causse do, achieving a sustainable ecosystem along the equator line. Some of the strategies they have implemented at farm level are chickens to help combat larvae, Pelibuey sheep that help graze and fertilize (but also avoid eating the coffee cherries), and pollinating bees. On top of that, they create their own charcoal from fallen branches or pruned trees, which they grind and return to the soil. And now with a decade of experience, Sebastian aims for an overall increase in production and maintaining or even improving their coffee’s quality…. yes, we are all for it! We are extremely excited about all the coffees from Terrazas del Pisque & hope you enjoyed their offerings this year. Orders are roasted on Monday & shipped the following day. Coffees are best after two weeks+ of roast date.

Variety: Las Tolas Region: Pinchincha, Ecuador Farm: Terrazas del Pisque Elevation: 1,900-2,000+ Meters Above Sea Level Process: Fully Washed Harvest: August 2023 Notes: Dried berries, cacao, prunes, honey & almond. This is our first encounter with the variety colloquially known as Las Tolas. The profile of this lot is interesting, Bourbon-like in it's format. Dark fruit & dried berries solidify the cup with a mild-medium sweetness. We bought this lot with espresso in mind. It's also comforting as a filter brew. Terrazas del Pisque has been an absolute pleasure to work with this year. Their coffees have all been clean, lively and complete. 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 meters & 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. With a unique approach to coffee growing in Ecuador, Terrazas del Pisque has established itself as an incubator of elusive and exotic coffee varieties. Their regenerative agriculture, a focus on “leaving nature to do its job” and a full stop on chemical inputs, have greatly benefitted consistency and flavor crafting. In that sense, you can tell the amazing job Sebastian Garcés and Arnaud Causse do, achieving a sustainable ecosystem along the equator line. Some of the strategies they have implemented at farm level are chickens to help combat larvae, Pelibuey sheep that help graze and fertilize (but also avoid eating the coffee cherries), and pollinating bees. On top of that, they create their own charcoal from fallen branches or pruned trees, which they grind and return to the soil. And now with a decade of experience, Sebastian aims for an overall increase in production and maintaining or even improving their coffee’s quality…. yes, we are all for it! We are extremely excited about all the coffees from Terrazas del Pisque & hope you enjoyed their offerings this year. Orders are roasted on Monday & shipped the following day. Coffees are best after two weeks+ of roast date.