Ecuador Rosa Abad: Sample Coffee Roasters

Ecuador
Rosa Abad

Rosa’s farm El Pino is roughly 6 hectares, half of which is dedicated to coffee—producing 30-45 bags of green annually. Inside, we’re finding notes of sugar cane, almond, and rock candy.

Washed process Caturra

Flavour: sugar cane, almond, rock candy

Body: Acidity:

Roast: omni (filter + espresso)

Nutty and moderately sweet, this coffee was discovered by Cafe Imports in the latest regional Bracamoros Coffee Festival.

Rosa and William Abad own Finca El Pino in Zamora, a region in the south-east of Ecuador that borders Peru.

According to their entry on the COE 2021, “The history of our farm began 12 years ago when my parents returned from Italy after working there for 5 years. From that moment my entire Abad Roman family is immersed in the farm, we take care of all the coffee processes, we do organic coffee farming certified by BCS and a family coffee farm.”

El Pino sits at 1700 meters and is roughly 6 hectares. Half of those are dedicated to coffee—producing 30-45 (standardised) bags of green, annually.

Rosa and William exclusively produce washed coffees. The wet fermentation time is 48 hours, then drying on raised beds can take up to 15 days, depending on the weather.

According to the importer, this coffee was discovered as part of the annual Bracamoros Festival.

Sourcing and ingredients

100% Caturra coffee beans, provided by Cafe Imports and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Rosa & William Abad
Farm/Coop: Finca El Pino
Country: Ecuador
Region: Zamora
Altitude: 1700m above sea level
Varietals: Caturra
Process: Washed
Harvested: August 2022
Body
Acidity
Tasting notes: Sugar cane, almond, rock candy
Roast style: Omni (filter + espresso)

Varietals

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Ecuador

For a long time most of Ecuador’s coffee production was for commodity grade export or the production of soluble coffees (freeze dried coffee). Only in the last few years has the potential of the country’s coffee production been really explored. We’re very excited about the potential Ecuador and have some truly exceptional coffees

The Zamora Chinchipe region of Ecuador

The region sits east of Loja with high rates of organic production

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.