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Producer     Sebastian Garcés

Farm             Terrazas del Pisque

Region         Pichincha, Ecuador

Harvest        Summer-Fall 2023

Varieties      Red Caturra

Process       Washed

Altitude        2,080 masl

Importer     The Coffee Quest



Producer Profile

Finca Terrazas del Pisque is located in Pichincha, Quito, Ecuador, and is managed by Sebastian Garcés, alongside Arnaud Causse. The farm consists of 39 hectares of land, with 17 of those hectares dedicated to growing coffee. With a unique approach to coffee growing in Ecuador, Terrazas del Pisque has established itself as an incubator of elusive and exotic coffee varieties. Sebastian is focused on regenerative agriculture, "leaving nature to do its job" and has implemented a full stop on chemical inputs. Some strategies they have implemented at farm level are chickens to help combat larvae, pelibuey sheep that help graze and fertilise (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.



Pichincha province, in northern Ecuador is home to Quito, the nation's capital Coffee production in Pichincha surrounds the capital, and benefits from high altitudes as well as volcanic soils on the slopes of Pichincha volcano.

Red Caturra

A natural mutation of Bourbon, originally discovered in Brazil in the early 20th century; Caturra derives its name from the Guarani word for “small,” a reference to its diminutive stature that results from a single-gene mutation causing dwarfism. It was this small size- allowing for more trees to be planted closer together- that led to mass selections of Caturra being made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas in the 1930’s. Caturra then made its way to Guatemala during the 1940’s and then was widely adopted in the 1970’s by the rest of Central America, where it is now one of the most economically important varieties. At high altitudes Caturra has strong quality and yield potential but unfortunately, is quite susceptible to disease.


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 in African beds for 15–18 days, depending on the weather.



The Coffee Quest


What's this?

FOB: "Freight on board," usually the price paid to the coffee exporter for coffee ready to ship. This includes price paid to the producer as well as milling, warehousing and transportation costs plus any intermediaries' fees and export costs.

Farmgate: the price paid by the exporter or other buyer to the producer or producer organization.

$4.90 USD per lb


$5.40 USD per lb


$6.50 USD per lb


Total lot size of 300 kg. Subtext purchased 125 kg.


This is the first year Quest has worked with Sebastian and the first year Subtext has purchased his coffee.


Subtext cupping score of 86.25