Ecuador — La Rosita Sidra

OriginEcuador

ProcessWashed

Summary

Sidra variety coffee from La Rosita, grown by Rosa Morillo in San José De Minas, Pichincha, Ecuador, at 1450 masl in a mild subtropical highland climate. Ripe cherries are hand-selected and fermented for 24 hours before pulping, then undergo a second 12-hour fermentation with the mucilage intact before being fully washed and dried in covered polytunnels for around 10 days. The cup is elegant and silky with chamomile, apple and delicate floral character.

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

Brew guide

Pour over

Ratio 1:17

Coffee in: 15 g
Water: 255 g
Time: 2:25
Temperature: 96°C

0:00Bloom with 50 g of water. (30 s)
2.After bloom, pour to 150 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.

Pour slowly during the bloom to extract maximum flavour. Brew time 2:25-3:15.

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: Filter
Decaffeinated: No
Price
Region: Pichincha, San Jose de Minas
Producer: Rosa Morillo, La Rosita
Altitude: 1450 m.a.s.l
Variety: Sidra
Notes: Chamomile, Apple

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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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