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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

Body     Acidity
Roasted omni for filter and 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.

 

All the images and information about this coffee and its producers have been kindly shared by the importer, Cafe Imports, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our 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

Omniroast

Map showing location of Ecuador Terrazas Del Pisque Java

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.


Coffee delivery: coffee in resealable bag and farm information card

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