Las Tolas Pacamara

Mango · Graham Cracker · White Honey


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A good way to describe a coffee from this region is chocolate and sweet. This coffee does not have vibrant acidity; instead, it is consistent from hot to cold. It has the complexity to be enjoyed as a pour-over and is also buttery sweet when paired with cream or milk alternatives.

Helpful Hints:
Las Tolas has mild fruit forwardness and a honey-like finish. It is for anyone looking for an easy-sipping, early morning cup of joe.

Roast Level

Coffee Roasting Scale: 3

  • Coffee Details

    Arnaud Causse







    Years of Purchase

    1st Year




    2306-3200 Meters



    Tasting Notes

    Mango, Graham Cracker, White Honey

    Brew Method

    Hario V60

    Brew Recipe

    Ratio: 1:16
    Coffee: 25 grams
    Water: 400 grams
    Total brew time: 3:30 minutes

  • Farmlevel Story


    Coffee can make its way into our lives and does so in various forms. For Arnaud Causse, his journey with coffee began after he was shipped off to work on a Robusta farm in Gabon, Africa. This was in response to declining to serve in the military. He had his first experience with growing coffee and found a deep interest and passion for it. He worked on many projects and farms in both Ethiopia and Rwanda. After several years, he traveled and continued work in production in the Dominican Republic, El Salvador, Costa Rica, and then made his way to Ecuador.

    Pichincha has not always been known for specialty coffee. Before 2000, this area was known for mainly producing Robusta instant coffee. Still to this day, the country in total produces the majority of its harvest being commercially grown coffee. Ecuador has fewer specialty growers than neighboring countries, and their cost of production is high comparatively. These factors contribute to the decline of total coffee production, yet Ecuador's landscape has a lot to offer specialty coffee. Elevations range up to 3200 meters over sea level nestled between the Andes Mountains. With ranging temperatures, coffees absorb a lot of natural sugars. Cups are chocolate forward, round, and sweet.

    This Pacamara is fully washed, stripped of all its mucilage. Arnaud ferments the coffee for up to 32 hours before passing it through a water channel to remove excess fruit. This processing method results in a clean cup and finish. His coffee is dried on patio beds in the sun and stored in parchment until the coffee is transported to be dry milled.

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