Arnaud Causse Pacamara

Sebastian picks the ripest of cherries for the Washed lots, floats them to remove over/under-ripes and then washes them with clean water. After rinsing, the coffee is de-pulped and left to ferment in tanks for 48 hours. The coffee is then dried on raised beds for 15 – 18 days, depending on the weather. 

With a unique approach to coffee growing in Ecuador, Finca Terrazas del Pisque has established itself as an incubator of elusive and exotic coffee varieties. Their regenerative agriculture, a focus on “leaving nature to do its job” and a full stop on chemical inputs, have greatly benefitted consistency and flavor crafting. 

In that sense, you can tell the amazing job Sebastian Garcés and Arnaud Causse do, achieving a sustainable ecosystem along the equator line. Some of the strategies they have implemented at farm level are chickens to help combat larvae, Pelibuey sheep that help graze and fertilize (but also avoid eating the coffee cherries), and pollinating bees. On top of that, they create their own charcoal from fallen branches or pruned trees, which they grind and return to the soil.

Pacamara is is compact plant with big cherries. The shrub grows best at higher elevations. Pacamara is not homogeneous; plants are not stable from one generation to the next. This can be difficult for farmer's to deal with given the varying quality coming out of a growing nursery. It's genetic make up comes from the Bourbon-Typica family. Pacamara is a cross of Maragogipe and Pacas. It is very succeptible to coffee leaf rust whilst capable of exceptional cup quality.