Tasting Notes: Lychee & nashi pear juiciness with a soft mouthfeel & rich baker's chocolate body
PROCESS: Fully Washed
ALTITUDE: 1300 MASL
Olmedo Romo, Fausto’s uncle, was a coffee pioneer in the region of Pichincha, being one of the first people in this region to plant coffee trees. Fausto, on the other hand was dedicated to cattle raising. Olmedo used to tell Fausto that coffee was more profitable, “In my times, I sold my coffee at a really good price.” he said, “I recommend you to take the risk and plant at least one hectare of coffee, it is a profitable and sustainable product.” When Olmedo passed away, his son Ramiro Romo, gave his cousin Fausto several coffee seeds because he knew that his father always wanted Fausto to grow coffee. Fausto decided to plant, not only one hectare of coffee, but his whole farm with the seeds. He wanted to honor his uncle and he had noticed that due to climate change, raising cattle had become harder and less profitable.
RARE VARIETAL: SIDRA
Sidra is believed to have originated from an experimental centre in Ecuador. Our sourcing partners, Caravela have recently carried out a genetic research study on this variety: results showing that it isn’t a Bourbon variety as imagined, but most likely an Ethiopian Landrace. This variety has showed good cup quality and good yield, producing full harvest 3 years after planting.
Fausto Romo, as previously mentioned, has had an average production of 720
grams of parchment per tree with 3-year-old trees. This variety produces tall trees so needs regular trimming in order to control its height. It can easily grow to 2 meters high when left alone. The planting of this variety is currently done with a density of 2,500 trees per hectare, which gives 2m x 2m per tree.