Ecuador — La Rosita Typica Mejorado

Ecuador — La Rosita Typica Mejorado

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.

Produced by Rosa Morillo in Ecuador, this La Rosita Typica Mejorado represents a meticulous approach to coffee cultivation. The coffee features the Typica Mejorado varietal, a plant selection often noted for its distinct cup profile and genetic lineage. As a washed coffee, this lot highlights the clarity and acidity typically associated with this processing method, where the fruit flesh is removed before drying to emphasize the inherent characteristics of the bean.

Sourced and roasted by Assembly Coffee, this offering invites a closer look at how specific regional conditions and careful post-harvest handling shape the final experience in the cup. For those looking to better articulate the nuances found in such high-quality selections, referencing the flavor wheel can be a helpful tool for identifying the specific aromatic and taste compounds present. This lot serves as a compelling example of the precision currently defining Ecuadorian specialty coffee production.