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Ecuador - Pillcocaja

Location: Azuay
Producer: Ana Maria Crespo
Varietal: Typica
Growing Altitude: 16-1700 masl
Processing Method: Red Honey
Harvest: August 2019
Product: Filter and Espresso
Flavour Notes: Melon, Caramel & Pear
 
 
 
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 second 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 Red Honey 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 Red Honey processed, with a small amount of mucilage remaining on the parchment during fermentation and drying.

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

 

Espresso Roast Brewing advice:

Use a 1:2.4 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -2g from the basket size, using a 1:2.4 ratio, and aiming for a target TDS of 8.5. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 27 - 29 seconds brewing this coffee.

 

Filter Roast Brewing advice: 

Use a 1:16.1 brew ratio using the V60 brewer from Hario, aiming for a TDS of 1,31 or slightly higher for a clean and transparent yet rich brew. When working with this coffee, we recommend experimenting with a coarser grind than you may usually use rather than a traditionally finer filter grind setting.

We begin our brews with a blooming process, which indicates saturating your dry grounds with brew water, in this case roughly twice the volume of the dry dose. For this coffee, we are not agitating the grinds but resting the bloom 
for 40 seconds from the initial pour.

After the bloom stage of the brew is complete (40s), begin to pour once again whilst agitating the coffee grinds, pouring in clockwise circular motion and creating turbulence within the brewer. This will help to increase the strength of your brew and this method pairs well with the coarser grind setting mentioned earlier. Pour in intervals, with a maximum of 6 pulses per recipe. Calculate the appropriate amount of brew water for each pulse pour for the size of your brew, and maintain consistently timed pours and intervals.

For example, a recipe with a 18g dry dose and 300g of brew water would require pours of 50g of brew water per pulse pour, with an appropriate pulse pour interval of 30 seconds (Bloom, 0:40, 1:10, 1:40, 2:10, 2:40).

Brew with a water temperature at 92'C degrees and attempt to find a water with a total hardness of around 80 ppm. This should equate to a deliciously juicy and clean cup of coffee, with vibrant acidity as well as a rich sweetness and silken body.