Finca Carolina



Farm: Finca Carolina
Region: Quito, Pichincha
Producer: Fausto Romo
Varietal: Sidra
Altitude: 1300 MASL
Roast: Light
Process: Washed
Notes: Lemon Zest, Chamomile Tea, Butterscotch Candy

Fausto Romo owns the 6-hectare farm Finca Carolina, where there are 3 hectares planted in coffee. The coffee is picked ripe and de-pulped the same day, then fermented dry for 16 hours. The coffee is washed about five times to remove all the mucilage and dried on the rooftop for 15–18 days.

Created in Ecuador,  the Sidra Varietal is a cross between a Bourbon and a Typica variety can be very fruity, with floral characteristics. When grown at higher altitudes and processed meticulously, these coffees stand out on the cupping table, and have the potential to bring Ecuador into the spotlight as a specialty-producing country.

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