|Cold Brew||Cupping||Syphon||Mini Presso||Turkish|
|Approx Grind Setting||13||10.5||8||4.5||2.5|
Please note: while we try and grind to your specific settings, we cannot guarantee the grind setting will be exact for your set up, if you do require a more specific grind setting please add a note to your order with details. We also offer a great range of grinders (here)
We’re always excited to release an Ecuadorian coffee to our coffee menu. Although the country’s coffee production is much smaller than its Brazilian and Colombian neigbours, Ecuador punches well above its weight in the specialty coffee world. For a small country, it has a wealth of diversity in its coffee production - from microclimates and altitudes to varietals and processing methods.
This being said, Ecuador faces rather unique production challenges that make it difficult to harvest and export coffee. Due to the country’s location on the Equator, the coffee needs to be harvested throughout the year. A branch will often contain all stages of the coffee’s developmental cycle in one: green coffee, ripe coffee, and blossoms side by side. This forces a farmer to hold some coffee, while processing and harvesting enough for export, and it also leads to higher labour costs due to the extended picking cycle.
Another significant challenge is climate. Since this country is prone to such delicate shifts in weather due to the altitude and Equator, slight changes have a huge impact on the farmland. Areas that are used to seeing fog in the mornings and sun in the afternoon are now shrouded in fog all day long, which prevents even drying on patios. Farms that have been accustomed to a lot of sun in some cases are seeing temperatures and exposure rise too high. Adaptation is essential for farmers here.
Distinctively, coffees from Ecuador are sweet, creamy and juicy. Typically, they feature a mild acidity and jammy, floral flavours and the Terrazas Del Pisque is a shining example.
Finca Terrazas del Pisque is a 38-hectare farm of which 15 hectares is 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 cherries are processed as washed or naturals, and sometimes fermented anaerobically first. For washed lots, cherries are depulped, fermented for 36 hours, washed, and dried of raised beds for an average of 12 days.
The coffee itself is full flavour with cherry, apricot jam, and brown sugar being the defining tasting notes. It has a soft, juicy orange acidity that lingers as an espresso and a delicious caramel mouthfeel when combined with milk. If you’re looking to explore a different coffee producing region, the Ecuador Terrazes Del Pisque is an excellent choice.
ECUADOR TERRAZAS DEL PISQUE 100%
Washed - Java, pacamara, caturra, bourbon varietals grown and harvested at an altitude of 2100masl in Ecuador's Pinchincha region.
CHERRY, APRICOT JAM, BROWN SUGAR AND CARAMEL, JUICY ORANGE ACIDITY.
We’ve created our filter recipes as a guide to help you achieve the same great flavours we experience in our coffees. If you are unable to reproduce the exact result on your manual brewing gear, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.
1 – 2 cups daily
250g per fortnight
2 – 4 cups daily
500g per fortnight
6 – 8 cups daily
1kg per fortnight
Note – These guidelines use an estimate of 12–24 grams of coffee to allow for difference in dose size.
If you need help with any of our coffees, please reach out through email@example.com and we’ll guide you along through the coffee journey.
Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community.
We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.