Finca La Carolina

Fausto purchased land in 2000 which was at the time planted with beans and sugar cane. He started Finca Carolina ( named after his daughter ) with dairy cows, but the price bottomed out in the 2000s. His uncle suggested that he try coffee instead.

At first, Fausto didn’t like the results. About ten years ago he turned over most of the farm to Sidra Coffee Variety because of the higher cup quality and price neighbors were receiving for it. He now has five hectares planted almost entirely with Sidra, with a small amount of Gesha making up the rest.

The washed Sidra starts with 48 hours of aerobic fermentation in barrels. It is then depulped and given another 24 hours of aerobic fermentation before being fully washed. Because the area around Nanegal is humid, cool, and cloudy, the drying process can take up to 30 days on raised beds.

At 1,300-1,400 masl, the ojo de gallo fungus is a bigger issue than roya (Coffee Leaf Rust). Harvest in the region is drawn out from August to December. Fausto only hires women to pick because they have greater skill in identifying ripe cherries. He typically has about six pickers throughout the harvest season with a maximum of nearly 20 during the peak. 

Fausto is a dedicated producer, deeply committed to understanding coffee cultivation and processing to continually enhance the quality of his product. With the help of PECA, he has further refined his methods and introduced additional processing techniques.

We visited Fausto Romo and his wife, Nancy, at their farm Finca Carolina in August 2024. It's located across the Rio Alambi north of Nanegal in the Yunguilla subregion of Pichincha, where signs for La Perla start to appear. La Perla is famous for being the site of Nestle’s experimental coffee plantation in Ecuador where the Bourbon Sidra varietal is believed to have originated. (It's also where Typica Mejorado is thought to have originated.)

About Ecuador 

Located in South America, with a northern border of Colombia and a southern border of Peru, Ecuador  is  located  directly  on  top  of  the  Equator line. This puts half of the country in the northern hemisphere and the other  half in the southern hemisphere. 

Brief History 

Coffee  was  first  introduced  to  Ecuador  early  in the  19th  century  and  rapidly became  a  primary source  of  income  for  small  landholders.  Ecuadorian producers have produced both Arabica,  known  for  its  sweet  and  soft  flavors  (0.8  to 1.4% caffeine  content)  and  Robusta  known  for its  stronger  and  harsh  flavors  and  higher caffeine content  (1.77  to  3.5  %  caffeine  content).  The  Arabica historically was exported to neighboring countries of Colombia and Peru, while the Robusta was, and still is, used for the production of instant coffee.

A  dramatic  decline  in  Ecuador’s coffee  production  began  in  the late  1980s  with coffee  often going unharvested because of low prices on the world market and drought conditions caused by the climate phenomenon “El  Niño.”  Combined  with  a lack of an effective coffee infrastructure, and poor production techniques coffee was failing in Ecuador  and  many  producers stopped producing coffee.

By  the  mid-2000’s,  the  Specialty Coffee movement started to grow in neighboring countries of Colombia and Peru. And with the growing demand worldwide for Specialty Coffee, some entrepreneurial spirited farmers found the inspiration to invest in coffee once again. They planted single, unique varietals, in high altitude regions like  the mountains  of Pichincha in the north and the biodiverse province of Loja in the south. This time, with a focus on improved growing, harvesting and processing techniques and an improved infrastructure, there were high hopes for success.

Produced by Fausto Romo at Finca La Carolina, this coffee originates from the Yunguilla region of Pichincha, Ecuador. Grown at an elevation of 1300–1400 meters above sea level, this lot features the Sidra varietal, a plant known for its unique genetic profile and complex cup potential. The cherries undergo a washed processing method, a technique often employed to highlight the inherent clarity and acidity of the bean by removing the fruit pulp before drying.

Sourced and roasted by Bird Rock Coffee Roasters, this selection offers a focused look at how regional terroir and careful post-harvest handling influence the final profile. While washed coffees are frequently celebrated for their clean, vibrant character, the specific nuances of this Ecuadorian harvest can be further explored by referencing the flavor wheel to identify the distinct aromatic and taste markers present in your cup.