naturals

• Producer: Arnaud Causse
• Region: Pichincha, Ecuador
• Type: 100% Arabica
• Roast Profile: Filter Roast
• Altitude: 2100 MASL
• Process: Anaerobic Fermented Naturals
• Varieties: Bourbon
• Flavor Notes: Lemon, Chocolate, Raspberry, Red Wine

Ecuador has been known for adopting Kenya’s methods of processing, producing mostly washed and double-washed coffees. Over the past decade, producers have been applying new methods of cultivation and processing, especially within the Loja region. We’ve seen an increase in Natural processed coffees coming from Ecuador which compliments the country’s clean, high-body cups with additional sweetness.

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 anaerobic lots like this one, cherries are placed in a sealed environment and anaerobically fermented under controlled conditions before being placed on raised beds and finished using the natural drying process for an average of 28-40 days.

This lot expresses winey fruit acidity with scrumptious lemon, raspberry and chocolate notes. The Bourbon varietal is a Typica-related variety that is the result of a natural mutation of Typica-derivative coffees cultivated in Yemen and transplanted to Île Bourbon (now called Réunion Island).