Ecuador Finca Terrazas, Pinchincha - Page 2

#11: Post by **yakster** » January 31st, 2023, 10:57 am

Great cup of Pinchincha this morning, more sweetness and flavor, this one is starting to come into its own.

I brewed a pot of the Pinchincha this morning from my first roast, nine days from roast, after cleaning my coffee maker yesterday and adding a pinch of baking soda to my RO brew water, and dropping the brew temperature a degree. This is maybe the third or fourth time I've brewed this coffee due to the fact that I currently have four origins of roasted coffee available since I was eager to try this coffee and the Sumatra and pushed my roast day up about a week earlier that I would normally roast. I think it's a combination of factors, not just the baking soda, which I used on previous brews, or just cleaning the pot--though I'm sure that helped--but I think the resting of the coffee played a large part since this is something I notice with my roasts quite a bit. Even still, I think I can improve my next roast.

Jan 22, 2023 156: Ecuador Finca Terrazas del Pisque
Jan 22, 2023 155: Sumatra Super Queen Ketiara
Jan 12, 2023 154: Ethiopia Dry Process Buno Dambi Uddo
Jan 12, 2023 153: El Salvador Las Lomas

#12: Post by **mkane** » February 3rd, 2023, 6:49 pm

Another stab at this coffee.

#13: Post by **mkane** » February 4th, 2023, 6:08 pm

^it's good now. Give it a rest and it should be, outstanding!

#14: Post by **yakster** » February 5th, 2023, 1:04 pm

Two weeks from my first roast and this has turned into a beautiful, sweet, flavorful coffee. I even forgot the mineral addition to the brew water this morning. Makes me think about what factors contribute to when a coffee will be at peak flavor and also think about small roasters (50 - 100 gram batches) where it's unlikely that any roasted coffee will see two weeks rest before brewing. I remember when I was roasting with my Behmor thinking that coffee peaked at 3 - 4 days from roast.

Scott Rao in a Prodigal Coffee update had this to say about feedback on their first batch which seems appropriate.

The first day of roasts (Jan 4) cupped beautifully directly out of the roaster and the next morning. A week or two later, the coffees tasted "too developed" but not roasty. I issued a public apology and offered to make any dissatisfied customers whole. Three customers took us up on that offer.

February 6th, 2023, 2:09 pm

I ran a really quick roast to look for more acidity. I will post once I get the notes from the basement.
1st: 6:30
Pull :8:35

Unusually fast for me; will go for a 1:45 into 1st next roast. The faster roast helped retain acidity.

1 hour rest. Brewed in 10oz Espro (love that little press maker). Super white sugar sweet in beginning, finish, and aftertaste. Vanilla laden with hint of chocolate. Silky. Light acidity but cup supportive. Less orange than on longer roasters but present as cup cools. Dee-licious

#16: Post by **Chert** » February 6th, 2023, 2:29 pm

Boldjava wrote:I ran a really quick roast to look for more acidity. I will post once I get the notes from the basement.

1 hour rest. Brewed in 10oz Espro (love that little press maker). Super white sugar sweet in beginning, finish, and aftertaste. Vanilla laden with hint of chocolate. Silky. Light acidity but cup supportive. Less orange than on longer roasters but present as cup cools. Dee-licious

When you distributed I found the lot on Cafe Imports, but I forgot the deets. Who is the producer of that one? Those Ecuador coffees can be so tasty. I roasted a natural of Ecuador yesterday. looking forward.

February 6th, 2023, 2:52 pm

Deets? Details?

Country: Ecuador
Farm: Finca Terrazas del Pisque/Microlott
Pichincha region of Ecuador
Date: Jan 7, 2023
Evaluator: Dave
Elevation: 2100 meters, Apr-Nov harvest
Variety: Bourbon
Process: Washed

===
"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 washed lots, cherries are depulped, fermented for 36 hours, washed, and dried on raised beds for an average of 12 day."

They had a washed typica which was also excellent but its gone. They do have about 6 naturals but you know me and naturals.

#18: Post by **Chert** » February 6th, 2023, 3:04 pm

Farm Trivia: They took #21 in 2021 and #16 in 2022 with a washed typica mejorada at the Cup of Excellence. Both lots purchased by UK's Mercanta whatever that is.

#19: Post by **mkane** » February 6th, 2023, 4:49 pm

Thanks guys. Today's roast.

February 6th, 2023, 5:38 pm

Chert wrote:Farm Trivia: They took #21 in 2021 and #16 in 2022 with a washed typica mejorada at the Cup of Excellence. Both lots purchased by UK's Mercanta whatever that is.

Mercanta is a smaller greens buyer, based in UK, but is all over world. I met the US rep at coffee convention (based in Seattle). They are very picky and very good. A bud buys from them.

https://coffeehunter.com/coffee/?wareho ... rd-search=