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.