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ECUADOR: LA CAROLINA
TASTES LIKE: GRILLED PINEAPPLE, TOBLERONE, CREME BRULEE
Farmer: Fausto Romo
Varietal: Sidra
We are very excited to offer you this uniquely refined single-varietal coffee.
Microlot
Microlots from Ecuador are sourced from independent specialty-coffee farmers and represent the highest quality and the highest level of traceability available.
FARMER: Fausto Romo
Finca Carolina
Ecuadorian Farmer, Fausto Romo, owns the 6-hectare farm, where there are 3 hectares planted in coffee.
Fausto credits much of his success to how well the variety “Sidra” performs in his region.
"Originally I had 10 female cows and 1 bull. They were pure bread Holstein cows from Colombia with a production of 140 liters per 2 weeks.
Then I had an uncle who’s name was Olmedo Romo and he grew coffee. One day he told me plant one hectare of coffee, Sidra is a good variety and I planted 3 hectares of Sidra then.
I then didn’t have money for the farm because I had to invest money for 2 years so I had to sell 5 cows.
When the coffee started to ripen. After 2 years the financial issues at home started to fade away because we had our coffee to sell.
It’s a very fulfilling day to see the trees flowering. You can appreciate the aromas at a distance and you see the bees how they pick up the honey from the flowers.
Now I like to drink coffee, before I didn’t drink it, now I drink it every day, it’s delicious."
REGION: Pichincha
Pichincha, situated in the northern highlands of the Andean Plateau, is known for its cool weather, two volcanoes, and rose farms. Although the area is relatively lower in elevation, the average temperature is 65° and mist often covers the land in the afternoons, known as cloud forests. This climate provides coffee with comfortability during the day, while the cool nights slightly stress the coffee into producing more sugars per cherry.
VARIETAL: Sidra
Sidra is a cross-breed native to Ecuador that is reportedly either/both derivative of Bourbon and Typica of/and a hybrid
Process: Washed
Washed coffee is the norm in Ecuador, where most of the lots are either depulped, fermented, and washed or mechanically washed using a demucilaging machine. Coffees are typically dried on patios or on raised beds, often under a cover of plastic or mesh.
