Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

free domestic shipping when you spend $40+

Artist Reserve: Ecuador Finca Pisashi

Product image 1Artist Reserve: Ecuador Finca Pisashi
Product image 2Artist Reserve: Ecuador Finca Pisashi

Regular price $ 28.00




Artist Reserve is Back!  We teamed up with our friend and PDX based artist Tyler Kelly on this project.  He created a badass Jaguar to celebrate these big cats native to the country.  In addition to the beautiful bag of coffee you receive, we'll be donating $2 from each bag sold, to the National Geographic Big Cats Initiative, which works to protect Big Cats from the many threats they face in the modern world:  Habitat loss. Poaching. Trafficking. Retaliation killings.  Color is proud to support Biodiversity and protecting these amazing animals.

The pre-fermentation of this coffee adds a lovely softness and citric edge to what is already a gorgeous coffee from a gorgeous place.  Lovingly grown in the Choco Andino Biosphere Reserve by Yessenia Murillo.  Yessenia has built her business with the environment in mind. The farm is powered by renewable energy through recycling water and composting. During the season she prioritizes hiring women and creating jobs for the community.

The coffee is delicious and dynamic.  It reminds me of brown sugar covered strawberries with a depth that goes to citrus fruits and ripe pear.  Clean like the best Ecuadorian offerings and smooth like balanced fruit juice.  This is a highly drinkable coffee and we're excited to share it with you. 

Artist: Tyler Kelly


ORIGIN: Ecuador, South America
ELEVATION: 2000 masl
VARIETY: Pacamara
DRYING: Dried on raised beds
TASTING NOTES: Baked apple, yellow stone fruit and brown sugar

More Info
Finca Pisashi is located in the Northwest of Pichincha, two hours from Quito within the Chocó Andino biosphere reserve of Ecuador. Yessenia set out to be a coffee producer not because she was familiar with farming, but because she loves being with the land. Only five years ago, Finca Pisashi became a reality for her. Yessenia has built her business with the environment in mind. The farm is powered by renewable energy through recycling water and composting. During the season she prioritizes hiring women and creating jobs for the community.

Ecuador has been part of Red Fox’s portfolio since the beginning, and we have longstanding relationships there that mean a lot to us. But it’s also a challenging origin for us, in that Ecuadorian coffee is very expensive, and expensive coffee is hard to sell. It’s hard to justify paying so much for South American coffee, especially when there’s a wealth of great coffee to be had for a fraction of the price in neighboring Colombia or Peru. It’s a challenge to make the case to customers that Ecuadorian coffee is worth the price, even when we’re offering beautiful, unique, and excellently prepared coffees from dedicated producers and inspiring farms.

Coffee farmers everywhere struggle with the cost of production, with access to credit and seasonal cash flow, but the particular economic and political realities in Ecuador make it a special case. Ecuador switched its currency to the US dollar in 2000, after hyperinflation and a banking crisis left the economy reeling. In recent years, the strong dollar has made Ecuadorian exports more expensive. That, plus the collapse of oil prices, on which Ecuador’s economy has depended since the 70s, has contributed to a decline in export revenues to which the government has responded by restricting imports and raising taxes & tariffs on foreign goods. This matters to coffee producers and to the price of coffee because every truck, jeep, bag of fertilizer, and piece of machinery or farm equipment that has to be imported comes with an additional premium that drives up production costs.

On top of excellent coffees and the producers who grow them, Ecuador offers another
singular value proposition: national labor laws that require all full-time workers receive a
fair minimum wage, health care, and paid time off. While our purchasing model here looks different than our work in Peru, Colombia, or Mexico, Ecuador offers a rare opportunity to present customers with a model for what it looks like to purchase coffee from workers whose nationally-guaranteed rights are similar to those in the US.

General Brewing Instructions

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Brewing great coffee at home can be easy.  The essential tools are critical to making it happen.  They include:
  • Filtered water.  Spring water is ideal.  Removing chloride, sulfur, and iron is essential.
  • A burr grinder.  The more even the coffee particles, the better the coffee.  Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders.  Invest in a burr grinder.  Your taste buds (and coffee roaster) will thank you.
  • A scale.  I know using a scale can seem a bit like you're doing something you shouldn't be.  Trust me, you can only brew consistently great coffee with a scale.  Water and coffee are hard to measure without one.
  • Clean equipment.  Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup.  Please keep your equipment clean.  The sooner and more often you clean your gear, the easier it will be in the long run.  Add it to your ritual and thank us later.
  • Delicious and freshly roasted Color Coffee
Now that you have the tools, the rest is easy.  There are infinite numbers of ways to brew coffee.  Here are some of our favorites, with links to coffee professionals who we admire and trust:

Coffee Faq

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In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).

Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.


We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.

For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email for more questions about this.

If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.


Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.


These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.

In the meantime...go here: Pour Overs Aeropress to get some expert advice.


A weak brew could the result of a couple things.  First of all, you want to make sure you're using the proper amount of water and coffee.  If you use too much water or not enough coffee, you won't be able to get the strength you need.  A digital scale will ensure you can get the measurements right.  Start with 1 gram of coffee to 16 grams of water and adjust to taste!
The second problem could be a grind size that is too course.  If the coffee bits are too big, you won't be able to pull enough flavor out and the brew will taste weak.  In general for drip coffee, the grind size should be the size of beach sand.  You can also use the brew time to help judge if you're grind is correct.  Most brewing methods should take between 3 and 5 minutes.  If it's going faster than this, it's likely your grind size isn't fine enough.  Grind finer and taste it!


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