Ecuador Terrazas Del Pisque Java: Sample Coffee Roasters

Ecuador
Terrazas Del Pisque
Java

Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares are coffee, the rest is used for growing avocados and citrus fruits. In this Java lot we taste rosehip, pink grapefruit, and jazz apple

Washed process Java

Flavour: rosehip, pink grapefruit, and jazz apple

Body: Acidity:

Roast: omni (filter + espresso)

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 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, the cherries are first depulped, fermented for 36 hours, washed, and then dried on raised beds for an average of 12 days.

The Java varietal traces back to the Ethiopian Heirloom varietal; which was then selected and transplanted to Cameroon in the mid-20th century. In 1991 it was introduced to Costa Rica and then on to Ecuador.

Sourcing and ingredients

100% Java 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

Country: Ecuador
Region: Pichincha
Altitude: 2100m above sea level
Varietals: Java
Process: Washed
Harvested: August 2022
Body
Acidity
Tasting notes: Rosehip, pink grapefruit, and jazz apple
Roast style: Omni (filter + espresso)

Varietals

Java varietal

The Java varietal has lineage from Ethiopian Heirloom varietal – selected and transplanted to Cameroon in the mid-20th century; then introduced to Costa Rica in 1991.

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

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.