Ecuador — La Rosita Bourbon

OriginEcuador

ProcessWashed

Summary

Red Bourbon from La Rosita farm in San José de Minas, Pichincha, Ecuador, grown at 1450 masl in a mild subtropical highland climate. Producer Rosa Morillo hand-selects ripe cherries, fermenting them for 24 hours before pulping and a further 12-hour fermentation with mucilage intact, then fully washing and drying in covered polytunnels for around 10 days. The cup is rich and rounded with remarkable sweetness, showing notes of nectarine, caramel and sticky fruit.

AI-assisted description, based on roaster & cupping data.

Brew guide

Pour over

Ratio 1:17

Coffee in: 15 g
Water: 255 g
Time: 2:15
Temperature: 98°C

0:00Bloom with 50 g of water. (30 s)
2.After bloom, pour to 100 g. Pause until the waterline hits the coffee bed, then repeat three more times to 250 g, pouring quickly, carefully and in a circular motion.

Swirl the brewer a few times during bloom to encourage saturation of the coffee bed.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Price
Region: Pichincha, San Jose de Minas
Producer: Rosa Morillo
Altitude: 1450 m.a.s.l
Variety: Bourbon
Notes: Caramel, Nectarine

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The roaster

Assembly

Assembly is an independent London roaster, based in Brixton since 2015 and a certified B Corp. Their whole angle is 'elevated brewing' — coffees are organised…

AI-assisted description, based on roaster & cupping data.

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