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.

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Barista Reserve #2: Ecuador Terrazas del Pisque Cidra

Product image 1Color Coffee Ecuador Terrazas del Pisque Cidra
Product image 2Color Coffee Barista Reserve Ecuador Back of Bag
Product image 3Color Coffee Artist Reserve Ecuador bag pattern

Regular price $ 25.00




This unique coffee offers a range of fun and unexpected flavors complemented by some familiar ones.  Jammy flavors of grilled peach, black currant, and violet highlight this delicious cup.  The Cidra variety will keep you guessing and coming back for more! 

This will be a limited roast - Super small quantities available.

Also, important to note, that $10 from every bag will go directly to the staff at Color; a relief program to support our staff during these tough times.

Bag Artist: Rachel Stark


ORIGIN: Pichincha, Ecuador, South America
GROWN BY: Arnaud Causse
ARTIST: Rachel Stark
ELEVATION: 2000 masl
TASTING NOTES: Grilled peach, black currant and violet
ROAST TYPE: Light/Medium

Farm Level

Arnaud Causse is the number one reason why Red Fox sources from Ecuador. He
is one of the finest producers we know and his coffees are just so unique. After spending many years in El Salvador as a coffee agronomist he brought his Caturra, Pacas, Bourbon Tekisic, Pacamara and Java seed stock to Ecuador. Arnaud has been cultivating coffee in Gualea for more than two decades now on Las Tolas. In 2013, Arnaud began a project farm just north of Quito named La Lolita, where he grows and distils herbs and cares for six different coffee varieties which makes up Terrazas del Pisque.

Arnaud has an interesting story himself. He grew up in France in the mountains outside of Provence. After declining mandatory military service, Arnaud was shipped off to work on a Robusta plantation in Gabon, his first ever experience with coffee production. When his service was up, his interest in coffee was just taking off. Arnaud spent many years working on coffee projects in Ethiopia and Rwanda before finding himself in the Dominican Republic. From there he moved to El Salvador, then to Costa Rica, and eventually landed in Ecuador. Arnaud’s extensive agronomy experience is unique. He has worked in more facets of coffee production than anyone I’ve come across in the past 12 years.

Arnaud is an active leader in Las Tolas-based coffee production. He’s shared his varietals with three other farmers in the area: Gilda Carrascal, Hernan Zuniga, and Christian Marlin. In addition to the Bourbon, Caturra and Pacamara from Arnaud’s farm, Las Tolas, we are also offering both Bourbon and Pacamara from Gilda’s farm, as well as Caturra from Hernan Zuniga. He has helped each of these farms get off the ground by providing the proper varietals and coaching them through production. The coffees from this season are delicious and we expect them to improve annually for the foreseeable future.

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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