IN THE CUP
In this coffee you'll experience smoothness and balance with caramel sweetness followed with a raspberry-like crispness accentuated by floral notes of lavender and juicy green grapes.
STORY BEHIND THE CUP
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 a year.
In this area of Ecuador, harvest happens nearly year-round and onlt the ripest cherries are selected for processing. Once picked, cherries are processed as Washed or Naturals and sometimes fermented Anaerobically. For anaerobic lots, such as this one, 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.
BREW GUIDE
Pour Over
Dose: 15g coffee | 230g Water at 93°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 30g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour up to 230g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
Espresso
La Marzocco GS3 | 93°C
Dose: 21g coffee
Extraction times: 28 - 32 seconds
Brewed volume: 38g
