Artist Reserve Ecuador Orlando Rosillo - Extended Fermentation Field Blend Washed (presale - first batch 5/11)
Artist Reserve Ecuador Orlando Rosillo - Extended Fermentation Field Blend Washed (presale - first batch 5/11) is a Espíndola, Loja, Ecuador, Harvest begins with the careful selection of ripe cherries, which are depulped the following morning. The coffee undergoes a 32-hour fermentation in tanks before being thoroughly washed. It is then dried on raised African beds for 15–19 days, with constant movement to ensure even drying., A traditional mix of Criollo, Typica, Catimor, and Catucaí coffee from Color Roasters.
In stock since: --
Details
- Origin
- Espíndola, Loja, Ecuador
- Process
- Harvest begins with the careful selection of ripe cherries, which are depulped the following morning. The coffee undergoes a 32-hour fermentation in tanks before being thoroughly washed. It is then dried on raised African beds for 15–19 days, with constant movement to ensure even drying.
- Variety
- A traditional mix of Criollo, Typica, Catimor, and Catucaí
- Producer
- Finca El Guabo y El Laurel - Orlando Rosillo
Available Sizes
- 283g — $25.00 ($8.83/100g)
- 907g — $75.00 ($8.27/100g)
- 2267g — $133.00 ($5.87/100g)
Description
ARTIST RESERVE: JACK GARLAND ECUADOR ORLANDO ROSILLO - EXTENDED FERMENTATION WASHED FIELD BLEND HONEYCRISP APPLE, RED FRUIT LEATHER + LEMON CAKE, BROWN SUGAR Clean washed coffee with a bright structure and a juicy finish. This is a hit for lovers of washed coffee. A little extra zip from from the fermentation magic but really this hits clean with flavors of apple, red fruit leather, and lemon cake with a brown sugar note as well. A mega-delicious finish to the Ecuadorian season. Beautiful photography by our pal Jack Garland lights the way on the label. Check out his work here https://www.instagram.com/jackgarland/ BEAN DETAILS: ORIGIN: Espíndola, Loja, Ecuador PRODUCER: Finca El Guabo y El Laurel - Orlando Rosillo PROCESS: Harvest begins with the careful selection of ripe cherries, which are depulped the following morning. The coffee undergoes a 32-hour fermentation in tanks before being thoroughly washed. It is then dried on raised African beds for 15–19 days, with constant movement to ensure even drying. ELEVATION: 1 hectare at 1,550 meters above sea level VARIETY: A traditional mix of Criollo, Typica, Catimor, and Catucaí TASTING NOTES: honeycrisp apple, ROAST TYPE: Light Farm Level ORLANDO ROSILLO FIELD BLEND Loja, Ecuador Tasting NotesHoneycrisp Apple · Red Fruit Leather · Lemon Cake Producer Orlando Rosillo is a 76-year-old coffee producer based in Espíndola, Loja, Ecuador. His farm, Finca El Guabo y El Laurel, spans approximately 1 hectare at 1,550 meters above sea level. On this small plot, he cultivates a traditional mix of Criollo, Typica, Catimor, and Catucaí. Process Harvest begins with the careful selection of ripe cherries, which are depulped the following morning. The coffee undergoes a 32-hour fermentation in tanks before being thoroughly washed. It is then dried on raised African beds for 15–19 days, with constant movement to ensure even drying. Background Orlando grew up harvesting coffee and has worked professionally in the trade for over 25 years. His experience runs deep, though he openly acknowledges the physical challenges that come with age. These challenges have influenced decisions on the farm, including replanting with shorter, more manageable varieties like Catucaí—a Brazilian hybrid now widely adopted in the region. Relationship We began working with Orlando in 2025 and look forward to continuing to build this partnership in the years ahead.