Ecuador
Fausto Romo
Finca Carolina

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

Washed process Sidra

Flavour: rose-hip, honey, violet

Body: Acidity:

Roast: omni (filter + espresso)

Fausto Romo owns the 6-hectare farm Finca Carolina, where there are 3 hectares of coffee planted.

The coffee is picked ripe and depulped the same day, then fermented dry for 16 hours. The coffee is washed about five times to remove all the mucilage, and dried on rooftop for 15–18 days.

For a long time most of Ecuador’s coffee production was for commodity grade export or the production of soluble coffees (freeze dried coffee). Only in the last few years has the potential of the country’s coffee production been really explored. We’re very excited about the potential Ecuador and have some truly exceptional coffees

A northern border with Colombia and southern with Peru means Ecuador shares an ideal climate and geography for high quality coffee production. The country’s elevation ranges from sea level all the way up to over 2,000 meters, which represents a great level of variance of both terrain and climate.

These factors, along with the Ecuador’s location on the equator, provide a unique set of challenges for coffee growers.

The few coffees we have received from Ecuador have been of exceptional quality and we’re excited to continue working with Ecuadorian producers like Fausto Romo to share their coffee with you.

Sourcing and ingredients

100% Sidra coffee beans, provided by Cafe Imports and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Fausto Romo
Country: Ecuador
Region: Quito, Pichincha
Altitude: 1300m above sea level
Varietals: Sidra
Process: washed
Harvested: August 2018
Body: Light
Acidity: Balanced
Tasting notes: Rose-hip, honey, violet
Roast style: Omni (filter + espresso)

Varietals

Sidra varietal

Sidra (also known as Sydra or Bourbon Sidra) is a new hybrid varietal, made of Red Bourbon and Typica and combines characteristics of these two varieties. It has acquired the sweetness and the body of Red Bourbon and the bright taste and acidity of Typica.

The location

Coffee from Ecuador

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.