Ecuador Sidra Coffee Beans

Product Description

Finca Terrazas del Pisque is a 38-hectare estate in Ecuador’s Pichincha region. Fifteen hectares are in specialty coffee and the rest carries avocado and citrus. Harvest runs almost year-round, and only the ripest cherries are picked, which is most of why the lots come out as clean and expressive as they do.

The Andean highland climate does the rest: mild days, frequent afternoon mist off the cloud forest, and cool nights that stress the trees just enough to push more sugar into the cherry. The cup shows it as added sweetness and clarity.

Processing changes by lot to draw different things out of the same terroir. Washed coffees are depulped, fermented for 36 hours, washed, and dried on raised beds for about 12 days, which gives crisp structure and definition. Naturals are slow-dried on raised beds for 28 to 40 days to build depth and fruit. Anaerobic lots begin with a controlled fermentation in a sealed environment and then finish with that same extended natural drying, which adds intensity and complexity.