Ecuador — La Rosita Typica Mejorado

OriginEcuador

ProcessWashed

Summary

Single-origin washed coffee from La Rosita farm in San José de Minas, Pichincha, Ecuador, grown at 1450 masl on the western foothills of the Andes in a mild subtropical highland climate. Produced by Rosa Morillo from the Typica Mejorado variety. Ripe cherries are hand-selected and fermented for 24 hours before pulping, then undergo a second 12-hour fermentation with mucilage intact before being fully washed and dried in covered polytunnels for around 10 days. The cup is sweet and fruit-led with raisin and cherry notes and a juicy finish.

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.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. Best with flat-bottom pour over.

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: Typica Mejorado
Notes: Raisin, Cherry

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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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