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.
Certifications: OrganicAltitude: 1600-2100 MASLProcess: Washed Tasting Notes: Sweet Cameo Apples, smores and dark rich caramel.View full product details
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
Details Farm: Las Margaritas Altitude: 1510-1700 MASLRoast: Light Varietal: Red Bourbon Process: Honey ProcessedNotes: Mango, Raspberry Marmalade, Marshmallow Nearly a century old, Café Granja La Esperanza has taken great strides...View full product details
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