Finca La Carolina

Summary

A washed Sidra coffee from Finca La Carolina in Ecuador's Yunguilla subregion of Pichincha, produced by Fausto Romo. The farm is planted mostly with Sidra, with a small amount of Gesha. The coffee undergoes 48 hours of aerobic fermentation in barrels, then depulped and another 24 hours of aerobic fermentation before fully washed, and dried on raised beds for up to 30 days. Flavour notes include peach cobbler, honeycomb, and raspberry.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Cupping score

90

Region

Pichincha, Yunguilla

Producer

Fausto Romo

Altitude

1300 - 1400 m.a.s.l

Variety

Geisha, Sidra

Notes

Raspberry, Peach, Honeycomb

The roaster

Bird Rock Coffee Roasters

Bird Rock Coffee Roasters is a San Diego mainstay built on direct relationships with farmers — their 'Origins' program means a lot of the beans come from produ…