La Carolina, filter coffee from Ecuador
Coffee Info
| Taste | Honey, vanilla, sweet |
| Bean Origin | Nanegal, Pichincha, Ecuador |
| Producer | Fausto Miguel Romo Guevara |
| Varieties | Sidra |
| Post-Harvest Process | Washed |
| Cultivation Philosophy | Shade grown with Guabo |
| All our coffees are sold as whole beans. | |
How We Prepare the Coffee
We use the following equipment to develop the recipe:
Water: Total hardness 3 °dH , alkalinity 1.5 °dH (more on the topic Coffee Water)
Grinder: Kinu M47 Classic
Dripper: Hario V60 Glass Filter 02
Filter Paper: Hario V60 Paper
Why Does the Coffee Taste the Way It Does?
The farm is located at an altitude of 1,310 meters, in a very humid and foggy microclimate. The Guabo tree protects the coffee plants from heavy rain and extreme sun, allowing the cherries to ripen slowly. After selective harvest, the coffee is washed and slowly dried for 15 days.
Sidra is associated with the region, but its exact origin is unknown. The variety is highly valued for its floral aromas, fine fruity notes, and sweetness.
Why Did We Buy This Coffee?
An Ecuador coffee has been on our list for some time, but until now we hadn't found one that suited us. Through our new partner Caravela Coffee, we discovered Fausto Miguel Romo Guevara's Sidra, which we really like.
Nanegal in Pichincha Province is known for specialty coffee. Some of the top farms (Finca Maputo) are located there. The region is also regularly represented in the top rankings during the annual Cup of Excellence coffee competitions. This Sidra from Fausto Miguel is proof of that.
How We Roast This Coffee
Giesen W30A 2021 · Batch 12.50 kg · September 1, 2026
Inlet 13% · Roasting: Magdalena.
Guaranteed origin
We know exactly where our coffee comes from and when and where it was roasted.
Personal advice
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