Ecuador — Rosita’s Sidra

• Producers — Rosa Morillo at Finca La Rosita
• Region — Pichincha, north-central Ecuador
• Terroir — 1450 masl, temperate tropical climate
• Process — Honey washed
• Variety — Sidra

Tastes like

Green apple + Honey + Silky

Recommended brewing

• Best: Pour over with the Orea Brewer V3
• Great: Filter (batch brew, Chemex, french press) 
• Very good: Espresso

If you're ordering whole beans, we recommend allowing the coffee to rest for at least 10 days after roast before brewing. If you're ordering ground coffee, use immediately.

Rosa Morillo

In the early 2000s, while many of her peers moved abroad in search of work, Rosa Morillo remained in Ecuador to pursue a promising path in coffee. Working at a forward-thinking experimental farm that was one of the first in the country to produce Sidra and Typica Mejorado (varietals both native to Ecuador), Rosa developed deep knowledge of every stage of the growing process.

After leasing a plot of land with her husband, she began producing high-quality lots and in 2012 a Typica Mejorado of hers took home first place in a national specialty coffee competition.

A year later, full of confidence and high hopes for the next harvest, the couple were unceremoniously evicted from their land.

Regrouping and rebuilding over the next five years, in 2018 the pair secured the funds to establish their own farm – Finca La Rosita. Working with the most basic of facilities, 2021 marked La Rosita’s first commercial harvest.

Leaning on her proven expertise and instinct, Rosa’s subsequent harvests have produced a number of truly exceptional lots. This specific coffee carries plenty of the hallmarks of high-quality sidra lots - it's super sweet, silky and finely balanced.