Ecuador: Pichincha, Finca Carolina, Fausto Romo, Washed - Filter Roast
Nestled in the misty cloud forests of Pichincha, Ecuador, Finca Carolina is a 6-hectare farm owned by Fausto Romo. With 3 hectares devoted to coffee, this farm thrives in a unique microclimate shaped by the cool, highland air, afternoon fog, and volcanic soil. The average temperature hovers around 65°F, creating ideal conditions for coffee cherries to develop slowly, enhancing their sweetness and complexity.
Fausto is deeply passionate about the Sidra variety, a unique cultivar that he believes flourishes exceptionally well in his region. He describes Sidra as almost destined for Ecuadorian soil, drawn in by its standout aroma and vivid flavour profile. Sidra is a hybrid cultivar native to Ecuador, believed to be either/both derivative of Bourbon and Typica of/and a hybrid developed by Nestlé.
This offering is part of a microlot—a small, carefully managed harvest. Sourced from independent specialty- coffee farmers these coffees deliver exceptional quality and represent the highest level of traceability available.
Washed coffee is the norm in Ecuador - a process that includes depulping, fermenting, and thorough washing, or the use of demucilaging machines. Drying is typically done on patios or raised beds, often under protective covers, ensuring even and consistent results.
We love this coffee for its beautifully jammy sweet finish along with clean, well-defined and lingering flavours. This coffee was imported by our friends at Cafe Imports.
Region: Quito, Pichincha
Farm: Finca Carolina, Fausto Romo
Tasting Notes: Clean, red grape acidity with notes of black tea, stewed pear and a beautifully jammy sweet finish
Altitude: 1300 masl
Variety: Sidra
Process: Washed
Grind options: Whole Beans, Aeropress, Plunger, V60, Batch Brew, Cold Brew
Nestled in the misty cloud forests of Pichincha, Ecuador, Finca Carolina is a 6-hectare farm owned by Fausto Romo. With 3 hectares devoted to coffee, this farm thrives in a unique microclimate shaped by the cool, highland air, afternoon fog, and volcanic soil. The average temperature hovers around 65°F, creating ideal conditions for coffee cherries to develop slowly, enhancing their sweetness and complexity.
Fausto is deeply passionate about the Sidra variety, a unique cultivar that he believes flourishes exceptionally well in his region. He describes Sidra as almost destined for Ecuadorian soil, drawn in by its standout aroma and vivid flavour profile. Sidra is a hybrid cultivar native to Ecuador, believed to be either/both derivative of Bourbon and Typica of/and a hybrid developed by Nestlé.
This offering is part of a microlot—a small, carefully managed harvest. Sourced from independent specialty- coffee farmers these coffees deliver exceptional quality and represent the highest level of traceability available.
Washed coffee is the norm in Ecuador - a process that includes depulping, fermenting, and thorough washing, or the use of demucilaging machines. Drying is typically done on patios or raised beds, often under protective covers, ensuring even and consistent results.
We love this coffee for its beautifully jammy sweet finish along with clean, well-defined and lingering flavours. This coffee was imported by our friends at Cafe Imports.
Region: Quito, Pichincha
Farm: Finca Carolina, Fausto Romo
Tasting Notes: Clean, red grape acidity with notes of black tea, stewed pear and a beautifully jammy sweet finish
Altitude: 1300 masl
Variety: Sidra
Process: Washed
Grind options: Whole Beans, Aeropress, Plunger, V60, Batch Brew, Cold Brew
Nestled in the misty cloud forests of Pichincha, Ecuador, Finca Carolina is a 6-hectare farm owned by Fausto Romo. With 3 hectares devoted to coffee, this farm thrives in a unique microclimate shaped by the cool, highland air, afternoon fog, and volcanic soil. The average temperature hovers around 65°F, creating ideal conditions for coffee cherries to develop slowly, enhancing their sweetness and complexity.
Fausto is deeply passionate about the Sidra variety, a unique cultivar that he believes flourishes exceptionally well in his region. He describes Sidra as almost destined for Ecuadorian soil, drawn in by its standout aroma and vivid flavour profile. Sidra is a hybrid cultivar native to Ecuador, believed to be either/both derivative of Bourbon and Typica of/and a hybrid developed by Nestlé.
This offering is part of a microlot—a small, carefully managed harvest. Sourced from independent specialty- coffee farmers these coffees deliver exceptional quality and represent the highest level of traceability available.
Washed coffee is the norm in Ecuador - a process that includes depulping, fermenting, and thorough washing, or the use of demucilaging machines. Drying is typically done on patios or raised beds, often under protective covers, ensuring even and consistent results.
We love this coffee for its beautifully jammy sweet finish along with clean, well-defined and lingering flavours. This coffee was imported by our friends at Cafe Imports.
Region: Quito, Pichincha
Farm: Finca Carolina, Fausto Romo
Tasting Notes: Clean, red grape acidity with notes of black tea, stewed pear and a beautifully jammy sweet finish
Altitude: 1300 masl
Variety: Sidra
Process: Washed
Grind options: Whole Beans, Aeropress, Plunger, V60, Batch Brew, Cold Brew
