ECUATECH

Product Description

Finca Terrazas del Pisque is a 38-hectare estate in Ecuador’s Pichincha region, with 15 hectares dedicated to specialty coffee and the rest supporting avocado and citrus cultivation. With harvest happening nearly year-round, only the ripest cherries are selected—helping the farm consistently produce clean, expressive lots that highlight Ecuador’s emerging potential.

Pichincha’s Andean highland climate plays a major role in the coffee’s character: mild daytime temperatures, frequent afternoon mist from the cloud forest environment, and cool nights that gently stress the trees and encourage higher sugar development in the cherries. The result is a coffee that tends to show added sweetness and clarity, supported by careful post-harvest work.

Processing varies by lot to bring out different dimensions of the same terroir. Washed coffees are depulped, fermented for $36$ hours, washed, and dried on raised beds for about $12$ days for crisp structure and definition. Natural lots are slow-dried on raised beds for roughly $28$–$40$ days to build depth and fruit character, while anaerobic lots begin with controlled fermentation in a sealed environment before finishing with the same extended natural drying—often adding extra intensity and complexity.