Finca Terrazas del Pisque is a 38-hectare farm located in the Pichincha region of Ecuador. 15 hectares are planted with coffee, while the other available land is used for avocados and citrus. 

For all washed lots—like this one—cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 days. This traditional wet process makes for a cup with exceptional clarity, brighter flavor profiles, and allows distinctive origin characteristics to truly shine through.

This coffee was a true standout on the cupping table. A rare hybrid varietal native to Ecuador, it combines the genetics of Bourbon and Typica with a Nestlé-developed hybrid that shares striking similarities to Gesha. Resulting in a cup with a delicate, tea-like body, carrying remarkable depth and acidity. It's like a tropical vacation for the senses—refreshing and layered with notes of musk-sweet papaya and honeyed, golden sweet tea. Bright, botanical, and beautifully complex.

Special Special denotes a small lot of extra special coffees either by rarity, variety, or processing.