Skip to content
Single Origin Filter

Equador Terrazas Pacamara

Black Cherry Dried Fig Strawberry
Limited Edition New! Release
$23.00
Size

Notify me when back in stock

DIRECT TRADE COFFEE

Description

This is a very small lot of washed process Pacamara variety, grown by Arnaud Causse at “Terrazas del Pisque” in Ecuador. In the cup look forward to array of fruits like stone fruit and berries, accentuated by a deep, winey acidity and creamy mouthfeel.

 

Product Details

  • Producer: Arnaud Causse
  • Country: Ecuador
  • Region: Pedro Moncayo, Pichincha
  • Elevation: 2000 m.a.s.l.
  • Variety: Pacamara
  • Processing Method: Washed
  • Roast Level: Light Filter Roast
Sourcing Story

49th Parallel Crop To Cup Story

Arnaud Causse has been cultivating coffee in Gualea for more than two decades now on Las Tolas. In 2013, Arnaud began a project farm just north of Quito named La Lolita, where he grows and distils herbs and cultivates five different coffee varieties which makes up Terrazas del Pisque.

He grew up in France in the mountains outside of Provence. After declining mandatory military service, Arnaud was shipped off to work on a Robusta plantation in Gabon, his first ever experience with coffee production. When his service was up, his interest in coffee was just taking off.

Arnaud spent many years working on coffee projects in Ethiopia and Rwanda before finding himself in the Dominican Republic. From there he moved to El Salvador, then to Costa Rica, and eventually landed in Ecuador.

Arnaud’s extensive agronomy experience is unique and he is an active leader in Las Tolas-based coffee production.

About the Pacamara variety: Pacamara is a cross of Pacas and Maragogipe varieties, created in El Salvador by the Salvadoran Institute of Coffee Research (ISIC). It is renowned for its extremely high cup quality potential, often earning high placements coffee quality competitions in Central America. It’s also known for the very large bean size it produces.

Brew Guides

Brew Method

Brewing ratio: 18 grams of freshly ground coffee / Timer for 28 - 32 seconds / Pull 37 - 39 grams of liquid espresso / Grouphead at 200 - 201°F / 9 bars at machine gauge

x