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We roast, pack, and ship out orders on Tuesdays, with the deadline to order on Sundays at noon.
We roast, pack, and ship out orders on Tuesdays, with the deadline to order on Sundays at noon.

Ecuador - Pillcocaja Natural Typica

Location: Azuay
Producer: Ana Maria Crespo
Varietal: Typica
Growing Altitude: 16-1700 masl
Processing Method: Natural
Harvest: August 2020
Product: Filter and Espresso
Flavour Notes: Melon, Caramel & Florals
 
 
 
Our first introduction from this years Ecuadorian harvest is an exceptionally high quality coffee and one that we're very excited to work with for a third year running.
 

Ecuador is an emerging player in the South American coffee producing community, regularly delivering high quality coffees with distinct attributes and a unique expression of terroir.

This particular coffee, a Natural processed Typica varietal, is a perfect example of this, displaying incredibly rich and sweet notes of caramel and butterscotch which we've been lucky enough to find in multiple cups from Pillcocaja.

Grown at an altitude between 16-700 metres above sea level, the growing areas at Pillcocaja were predominantly used to produce sugar cane up until 2013. Since the decision was made to prioritise specialty coffee production, Pillcocaja has twice placed highly in Ecuadors internal 'Golden Cup' competition, showing the promise of quality.

This coffee has been natural processed, with the whole cherry remaining on the parchment during fermentation and drying.

You can expect to find soft notes of fresh melon and florals, with an exceptionally sweet and rich finish, with long and distinct notes of caramel throughout the aftertaste.

 

Espresso Brewing Advice & Recipe:

All of our espresso recipes are designed using a Modbar AV, the model of espresso machine that we use in our Showroom.

We recommend a dose of 19g of coffee, a final yield of 57g (1:3) in a time of 20-25s. We recommend a grind setting of 4,2.

Dose and distribute carefully using a scale capable of reading to an accuracy of 0.1g. You must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless'. We recommend using a dosage within +/-1g of the size of the basket.

Please note that all grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.

 

Filter Brewing Advice & Recipe:

All filter recipes are based on our own April Brewer, a flat-based brewer using our own April paper filters. These recipes reflect the approach to filter coffee served in our Showroom.

When brewing this coffee, we recommend a dose of 12g of coffee, a volume of 200g of brewing water and a total brew time of 2:30-3:30. We recommend a grind size of 8,8.

Begin your brew with an initial 100g pour, using the temperature of brew water specified in your recipe. Use your first 30g of the pour to saturate the coffee bed evenly whilst implementing a circular pouring technique. Continue your pour by completing the final 70g pour into the center of the coffee bed. Replicate this pouring format once again, commencing your second pour at 35 seconds. Finish the brew with a total brew time of 2:30-3:30. You can see below an example of the pouring structure:

- 30g Circle Pour - 70g Center Pour (0:00)

- 30g Circle Pour - 70g Center Pour (0:35)

Please note that all grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.