Grapefruit, Black Tea, Honeydew Melon, Pineapple

Fausto Romo owns the 6-hectare farm Finca Carolina, located close to high altitude capital city of Quito. On his farm, he dedicates 3 hectares entirely to coffee production.  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. The Sidra variety, which is a cross breed mutation of the Red Bourbon and Typica varieties, is said to have originated in Ecuador. Inheriting the crisp acidity from the Typica, and the rich high sweetness and filling body from the Bourdon, this coffee is a well-balanced delight of any brew method!

Region: Quito, Pinchincha

Varietals: Sidra
Process: Washed
Altitude: 1300 MASL