Limited Edition — Cinco De Rosa Morillo

• Origin — Ecuador
• Producer — Rosa Morillo at Finca La Rosita
• Region — Pichincha, north-central Ecuador
• Varietals — Typica Mejorado, Sidra, Bourbon, Heirloom
• Terroir — 1450 masl, cool tropical climate
• Process — Various

Coffees

There are five coffees - 100g of each - from Rosa Morillo included in this Limited Edition. A mix of four celebrated varietals (including two native to Ecuador - Sidra, Typica Mejorado) and two post-harvest processes.

1 - Sidra, honey washed
2 - Bourbon, washed
3 - Typica Mejorado, honey washed
4 - Typica, washed
5 - Heirloom, washed

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 2022 harvest produced a number of truly exceptional lots.

We’re honoured to share with you five of those coffees. You’ll discover flavours ranging from tropical fruits to black tea and nougat in between. Each unique in profile but with shared quality, complexity, and balance.

Rosa’s coffees represent the diversity, depth and breadth of Ecuador’s coffee crop - we hope you enjoy.

The rise, fall and repair of Ecuadorian coffee

Never before has the specialty industry been awash with such a volume of high quality South American coffees. But, after years of under-investment in infrastructure and education, Ecuador perpetually plays third fiddle to its more celebrated neighbours Peru, Colombia and Brazil.

Over recent years, there are signs that this might be about to change. A new wave of producers such as Rosa are leading the charge to reclaim Ecuador's position at the top table of the continent's coffee-growing countries. Read more here.

Brewing

We recommend brewing these coffees with a pour over coffee brewer. We prefer a flat-bottom brewer such as the Orea Brewer V3 and coffee ground medium to medium-fine. Use filtered water at 97 degrees Celsius, and the Assembly pour over method.

While these coffees will taste exceptional when brewed as soon as possible after roasting, you might find that you unlock their full flavour potential once they've been rested for 4-6 days.

Please note that our Limited Edition coffees are dispatched every Wednesday.