Ecuador Coffee Beans

Ecuador — La Rosita Bourbon First cultivated on the island of Réunion before spreading across the coffee-growing world, Red Bourbon remains one of the industry's most revered varieties, celebrated for its natural sweetness and balance. At La Rosita, the combination of cool Andean temperatures, humid cloud covered conditions and slow cherry maturation allows the variety to develop exceptional depth of flavour. To preserve that character, Rosa Morillo carries out a carefully controlled washed process. Ripe cherries are selected by hand before fermenting for 24 hours, then pulped and returned to tanks for a further 12-hour fermentation with the mucilage intact. The coffee is then fully washed and dried in covered polytunnels for around 10 days. The result is a rich, rounded cup with remarkable sweetness.

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.

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.

A washed Typica Mejorado from Finca Soledad in Ecuador's Intag Valley, grown under dense canopy and biodynamic practices for a clean, expressive cup.

A 2022 Caturra Gesha hybrid from CGLE Potosi farm in Ecuador, given controlled fermentation and a fully washed finish for a layered, full-flavoured cup.

A Typica Mejorado from Pepe Jijon at Finca La Soledad in Ecuador, using the Tyoxi method to add depth and sweetness while keeping a clean washed structure.

A washed Ecuadorian filter roast with persimmon and sugarcane sweetness, balanced by sweetcorn and rooibos complexity.

A washed Ecuadorian filter roast with greengage acidity, golden syrup sweetness, and a butter biscuit finish.

A washed Typica Nacional from Fabian Macas at Finca Alemana in Loja, Ecuador, grown on volcanic soils for pecan, molasses, and plum notes.