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.
ROASTS AND SHIPS 8/08 EXTREMELY LIMITED Details Farm: Ninety-Plus Gesha Estates Lot: #82 + #94 Altitude: 1700-1800 MASL Varietal: 100% Gesha Process: Natural; Cold Fermentation Roast:...View full product details
Easy-drinking and perfect for the traditionalist, this crowd-pleasing blend is an easy introduction to our coffee at BRCR. Many of our other lots and blends...View full product details
Our cold brew blend brings together incredible sweetness and dynamic flavors that are sure to be a delight for any coffee drinker. While drinking, delicate...View full product details
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