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
Altitude: 1300 MASL