Ecuador — La Rosita Typica Mejorado

Tasting notes

In the roaster’s words

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.

Notes

Ripe cherries are hand-selected and fermented for 24 hours before pulping, then fermented for a further 12 hours with mucilage intact before washing and drying in covered polytunnels for around 10 days.