Ecuador Terrazas Del Pisque Anaerobic Washed: Sample Coffee Roasters

Ecuador
Terrazas Del Pisque
Anaerobic Washed

We find flavours of cranberry, coffee cherry, white peach

Body Acidity

We’re excited to be bringing you our first Ecuadorian VS coffee, a delicate anaerobic washed from Terrazas Del Pisque’s farm.

VERY SPECIAL

You may remember this processing style from our previous VS Ethiopia Jabanto, which was also an anaerobic. In this case, the ripe coffee cherries are first placed in a sealed tank where they ferment in an oxygen-poor controlled environment. Then, the cherries are run through a typical washed process and finally dried in the open air, on raised beds, for 28-40 days. This method generally brings up balanced and refined fruity flavours, far different to the ‘crazy’ ones from the natural fermentation process.

YELLOW CATURRA

Caturra is a natural hybrid of Bourbon, further modified for widespread cultivation by the Alcides Carvalho Coffee Center (Centro de Cafe) of the IAC of Sao Paulo (Brazil) around the 1950’s. The Yellow Caturra variation is caused by a recessive gene and tends to ripen faster than Red Caturra, often presenting light floral flavours. Read more about Yellow Caturra at Coffee Hunter).

The combination of these two elements creates a complex yet subtle profile that is unique and rare to find—hence it’s on this month’s VS.

Now you know a bit more about the background it’s time to enjoy this awesome coffee! If you don’t know where to start, you can use Reuben’s brewing recipe (coming soon, see below).

You can also try your favourite method and play around with some settings to get the best of it. Don’t forget to tell us how it went, adding your recipe here, via email or on Instagram at @samplecoffee.

We look forward to hearing about your experience with this VS coffee!

Sourcing and ingredients

100% Yellow Caturra coffee beans, provided by Cafe Imports and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Terrazas Del Pisque
Country: Ecuador
Region: Pichincha
Varietals: Yellow Caturra
Process: Anaerobic Washed
Body
Acidity
Tasting notes: Cranberry, coffee cherry, white peach
Roast style: Omni

Varietals

Yellow Caturra varietal

This variation of Caturra is caused by a recessive gene and tends to ripen faster than Red Caturra, often presenting light floral flavours.

The location

Coffee from Ecuador

For a long time most of Ecuador’s coffee production was for commodity grade export or the production of soluble coffees (freeze dried coffee). Only in the last few years has the potential of the country’s coffee production been really explored. We’re very excited about the potential Ecuador and have some truly exceptional coffees

Farm processes

Anaerobic Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.