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.
Recommended brewing
Best Pour Over (flat-bottom) with
Orea O1 Steel — Raw
Great French Press with
Weber Bird — French Press
Very good Espresso with
Lelit Bianca V3 — home espresso machine
Grind Settings
Kinu M47 Classic
Set dial to zero
Turn two and three-quarter turns
Grind slightly coarser for naturally-processed coffees
After bloom, pour to 100g. Pause until the waterline hits the coffee bed and then repeat three more times to 250g. Again, pour quickly, carefully and in a circular motion.
Tip: Swirl brewer a few times during bloom to encourage saturation of coffee bed.
Featuring multi-step methods to help you make your coffee taste better, this guide is the helping hand that will help you to efficiently unlock the full flavour potential of your beans.
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La Rosita is the culmination of Rosa Morillo's determination to build a coffee farm of her own after years spent refining her craft at one of Ecuador's pioneering experimental coffee farms. There, she developed an expert understanding of varieties including Typica Mejorado, earning national recognition in 2012 when one of her coffees won first place in Ecuador's specialty coffee competition.
Despite twice losing years of work through forced evictions, Rosa and her husband Olger rebuilt from scratch, eventually establishing La Rosita in 2018. Beginning with only the most basic infrastructure, each harvest has helped them gradually expand the farm. Today, La Rosita stands as the result of years of perseverance, with every coffee reflecting Rosa's unwavering commitment to producing exceptional coffee.
Shipping & Returns
Complimentary UK shipping over £50
Royal Mail 2-4 Working Days Tracked £0.00 - £29.99 - £3.65
Royal Mail 2-4 Working Days Tracked £30 - £49.99 - £2.75
DPD 2 Working Days Tracked (Same Day Dispatch before 12pm) - £4.95
Europe & USA (under 2 kg) - £10
Rest of World - £20
If you're not satisfied please contact our customer service team ([email protected]), who can advise you on brewing methods, recipes and more.
Please allow extra time for international shipping.
