Ecuador — La Rosita Sidra

Ecuador — La Rosita Sidra

Developed in Ecuador, Sidra is a locally adapted variety that combines an Ethiopian varietal with Ecuadorian terroir and growing conditions.

At La Rosita, the western foothills of the Andes provide a mild subtropical highland climate, where cool temperatures, frequent cloud cover and high annual rainfall encourage slow cherry maturation and greater sweetness.

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 an elegant, silky cup that highlights the clarity and delicate floral character of the Sidra variety.

Sourced from the western foothills of the Andes, the Ecuador — La Rosita Sidra represents a meticulous collaboration with the producers at La Rosita. This lot showcases the Sidra varietal, a cultivar often celebrated for its complex profile and unique lineage. By utilizing a washed processing method, the producers have emphasized the inherent clarity and structural elegance of the bean, allowing the specific characteristics of the Ecuadorian terroir to remain at the forefront of the cup.

As you explore this coffee, consider how the interplay between high-elevation cultivation and careful post-harvest handling shapes the final experience. While Assembly Coffee has roasted this lot to highlight its distinct personality, you may find it helpful to reference the flavor wheel to better articulate the nuanced notes you encounter. This offering serves as a compelling example of how regional geography and precise processing techniques converge to create a singular expression of origin.