Ecuador Terrazas del Pisque Natural Gold Label

Ecuador Terrazas del Pisque Natural Gold Label

fig sweetness • cocoa • salted caramel
$27.97
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Shipping calculated at checkout.
Bag Size
Grind Level
  • roasted & shipped the same day
  • In stock, ready to ship
  • Inventory on the way
Grind Levels Explained

Proper coffee extraction is critical for achieving that perfect cup at home. Grind size is one of the few ways to be able to directly affect that extraction rate.

In addition to whole coffee beans, we currently offer 3 different coffee grind levels:

Coarse (Think sugar in the raw, maybe more coarse)
Recommended for

  • Chemex Brewer
  • French Press
  • Cold Brew

Medium (Slightly coarser than table salt)
Recommended for

  • Any flat bottom brewer
  • Kalitta wave
  • Cloth filters

Fine (Slightly finer than table salt)
Recommended for

  • V60 pour overs
  • Typical cone filter coffee pots
  • Aeropress

If you're interested in ground for Espresso, choose fine and mention something in the order comments.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.

Region:
pichincha

Process:
natural • dry process

Altitude:
2100m

Producer:
Finca Terrazas del Pisque

Flavor Notes:
fig sweetness • cocoa • salted caramel

Roast Level:
city plus • medium

Variety:
caturra

Recommended Brew Method:
drip • espresso• french press • cold brew

Farm:
Finca Terrazas del Pisque Coffee Sourcing:

Body:
creamy • bold

In the Cup:

This natural process features a very deep, smooth sweetness that comes together in a perfectly balanced, incredibly clean cup. The touches of acidity are bridged by a super consistent buttery fruitiness reminiscent of that of a fig or plum. The boldness of cocoa powder also sits in the backend of the cup, adding an added layer of depth to an already delicious profile.

Finca Terrazas del Pisque Coffee Sourcing:

Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are planted in coffee, the other available land is used for growing avocados and citrus fruits. Located in Ecuador's Pichincha region, this farm boasts an annual production of almost 15,000 kg of specialty coffee annually. In this area of Ecuador, harvest happens nearly year-round and only the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals, and sometimes fermented Anaerobically first.

For washed lots, cherries are de-pulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days. For natural lots, cherries are sorted and placed directly on raised beds and dried for an average of 28-40 days. For anaerobic lots, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.