Situated on the western foothills of the Andes, La Rosita benefits from a mild subtropical highland climate, where cool temperatures, frequent cloud cover and high annual rainfall help to extend cherry maturation and develop greater sweetness and complexity. These same conditions, however, make drying coffee particularly challenging, particularly for honey and natural processes. For this reason, Rosa Morillo favours a washed approach.
After harvest, ripe cherries are hand-selected and fermented for 24 hours before pulping. The coffee then undergoes a second 12-hour fermentation with the mucilage intact before being fully washed and dried in covered polytunnels for around 10 days.
The result is a sweet, fruit-led cup with a juicy finish.
Recommended brewing
Best
Pour Over (flat-bottom) with
Orea O1 Steel — Raw
Great
Pour Over (conical) with
Origami — S Brewer & Base
Very good
Filter coffee mahcine with
Fellow Aiden — Precision Coffee Maker
Grind Settings
Kinu M47 Classic
Set dial to zero
Turn two and three-quarter turns
Grind slightly coarser for naturally-processed coffees
After bloom, pour to 100g. Pause until the waterline hits the coffee bed and then repeat three more times to 250g. Again, pour quickly, carefully and in a circular motion.
Tip: Swirl brewer a few times during bloom to encourage saturation of coffee bed.
Featuring multi-step methods to help you make your coffee taste better, this guide is the helping hand that will help you to efficiently unlock the full flavour potential of your beans.
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La Rosita is the culmination of Rosa Morillo's determination to build a coffee farm of her own after years spent refining her craft at one of Ecuador's pioneering experimental coffee farms. There, she developed an expert understanding of varieties including Typica Mejorado, earning national recognition in 2012 when one of her coffees won first place in Ecuador's specialty coffee competition.
Despite twice losing years of work through forced evictions, Rosa and her husband Olger rebuilt from scratch, eventually establishing La Rosita in 2018. Beginning with only the most basic infrastructure, each harvest has helped them gradually expand the farm. Today, La Rosita stands as the result of years of perseverance, with every coffee reflecting Rosa's unwavering commitment to producing exceptional coffee.
Shipping & Returns
Complimentary UK shipping over £50
Royal Mail 2-4 Working Days Tracked £0.00 - £29.99 - £3.45
Royal Mail 2-4 Working Days Tracked £30 - £49.99 - £2.45
DPD 2 Working Days Tracked (Same Day Dispatch before 12pm) - £6
Europe & USA (under 2 kg) - £10
Rest of World - £20
If you're not satisfied please contact our customer service team (orders@assemblycoffee.co.uk), who can advise you on brewing methods, recipes and more.
Please allow extra time for international shipping.
