Grapefruit, Black Tea, Honeydew Melon, Pineapple

Fuasto Romo owns the 6-hectare farm Finca Carolina. This coffee is picked ripe and depulped the same day. It is then fermented for 16 hours. The coffee is washed about five times to remove all the mucilage and then dried on rooftop for 15-18 days. 


Region: Quito, Pichincha
Varietals: Sidra
Process: Washed
Altitude: 1300 MASL