La Cafetière
ECUADOR POOL TERRACE
ECUADOR POOL TERRACE
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In this incredible farm that is Las Terrazas del Pisque , Arnaud Causse the producer, transformed a desert region into a unique and sustainable ecosystem. He planted a diverse forest with more than 25 tree species, honey plants, fruit trees and legumes to enrich the soil and protect his coffee trees. Using beehives to produce honey and natural essential oils to treat his plantations, he grows his coffee without using pesticides, while promoting biodiversity and ecological balance.
ON THE PALATE: A coffee with notes of plums, pineapple, raspberry and caramel
ORIGIN AND PROCESS
|
Country |
Ecuador |
| Producer | Arnaud Causse |
| Region | Quito - Pichincha |
| Species | Arabica |
| Variety | Bourbon |
| Altitude | 2000m |
| Harvest | May to October |
| Process | Anaerobic Fermentation Washed |
| Drying | On drying bed |
| SCA score | 85 |
FRESHLY ROASTED
FRESHLY ROASTED
Contrary to what we are sold in supermarkets, fresh roasting is essential to the expression of a terroir and a history, that of coffee which is a fruit above all.
The roasting date, we don't talk about it enough but it is very important!
Why? Because drinking “old” coffee is like drinking “dead” coffee devoid of all aromatic cells. The result in the cup will be disappointing. Oxygen tends to deteriorate the finest aromatic molecules in coffee, making it less delicate to taste. This is why it is better to drink your coffee quickly and to favor artisanally roasted coffees rather than industrial coffees. which are roasted and packaged way too long before you find them in your cup!
