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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.

Body     Acidity

Roasted omni for filter and 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.


All the images and information about this coffee and its producers have been kindly shared by the importer, Cafe Imports, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our step-by-step recipes and videos

Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].


Rosa & William Abad


Finca El Pino






1700m above sea level






August 2022



Tasting notes

Sugar cane, almond, rock candy

Roast style



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.

Coffee delivery: coffee in resealable bag and farm information card

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