Story
Fausto purchased land in 2000, which was then planted with beans and sugar cane. He established Finca Carolina (named after his daughter) with dairy cows, but the market price for these commodities plummeted in the 2000s. His uncle advised him to try coffee cultivation instead.
Initially, Fausto was not satisfied with the results. About a decade ago, he decided to sell most of the farm to Sidra Coffee Variety due to the superior quality and higher prices that neighboring farmers were receiving for their coffee. He now has approximately five hectares planted almost exclusively with Sidra, with a small portion of Gesha making up the remaining land.
The washed Sidra undergoes a meticulous process that begins with 48 hours of aerobic fermentation in barrels. After depulping, it undergoes another 24 hours of aerobic fermentation before being fully washed. The humid, cool, and cloudy climate in the area around Nanegal necessitates a drying process that can take up to 30 days on raised beds.
At an elevation of 1,300-1,400 meters above sea level, the ojo de gallo fungus poses a significant challenge compared to roya (Coffee Leaf Rust). Harvesting in the region extends from August to December. Fausto exclusively hires women to pick the cherries because they possess superior skills in identifying ripe fruits. During the harvest season, he typically employs around six pickers, with a maximum of nearly 20 during the peak.
Fausto is an ardent producer deeply committed to understanding coffee cultivation and processing to continually enhance the quality of his product. With the assistance of PECA, he has further refined his methods and introduced additional processing techniques.
In August 2024, we had the privilege of visiting Fausto Romo and his wife, Nancy, at their farm, Finca Carolina, located across the Rio Alambi, north of Nanegal, in the Yunguilla subregion of Pichincha. The region is known for the presence of signs indicating the location of La Perla, a renowned site associated with Nestlé’s experimental coffee plantation in Ecuador. This plantation is believed to be the birthplace of the Bourbon Sidra varietal, while Typica Mejorado is thought to have originated there as well.
About Ecuador
Ecuador, a country nestled in South America, boasts a unique geographical location. It shares a northern border with Colombia and a southern border with Peru, and it is conveniently situated directly on the Equator line. This geographical feature results in half of the country being in the northern hemisphere and the other half in the southern hemisphere.
Brief History
Coffee, a commodity that has captivated the world, first arrived in Ecuador in the early 19th century. It quickly became a primary source of income for small landholders, transforming the country’s economy. Ecuadorian producers have cultivated both Arabica and Robusta coffee beans. Arabica, renowned for its sweet and soft flavors, contains a caffeine content between 0.8% and 1.4%. On the other hand, Robusta, characterized by its stronger and harsher taste, boasts a higher caffeine content ranging from 1.77% to 3.5%. Historically, Arabica was exported to neighboring countries like Colombia and Peru, while Robusta has been used for the production of instant coffee.
However, Ecuador’s coffee production faced a significant decline in the late 1980s. Low global coffee prices and drought conditions caused by the climate phenomenon “El Niño” often led to coffee being left unharvested. Combined with a lack of an effective coffee infrastructure and poor production techniques, Ecuador struggled to maintain its coffee industry. Consequently, many producers abandoned their coffee-growing activities.
In the mid-2000s, a resurgence of interest in specialty coffee began to emerge in neighboring countries like Colombia and Peru. This growing demand worldwide for specialty coffee inspired some entrepreneurial farmers to revive their coffee production. They embarked on a journey to cultivate unique varietals in high-altitude regions, such as the mountains of Pichincha in the north and the biodiverse province of Loja in the south. This time, they focused on improving growing, harvesting, and processing techniques, as well as establishing a robust infrastructure. With these efforts, there were high hopes for success and the revival of Ecuador’s coffee industry.
Finca La Carolina
Finca La Carolina
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Characteristics
Medium Light
Juicy
Berry-Forward
Peach Cobbler, Raspberry, Honeycomb
Finca Carolina
Fausto Romo
1,300 - 1,400 MASL
Sidra
Aerobic Fermentation
Ecuador
Story
Fausto purchased land in 2000, which was then planted with beans and sugar cane. He established Finca Carolina (named after his daughter) with dairy cows, but the market price for these commodities plummeted in the 2000s. His uncle advised him to try coffee cultivation instead.
Initially, Fausto was not satisfied with the results. About a decade ago, he decided to sell most of the farm to Sidra Coffee Variety due to the superior quality and higher prices that neighboring farmers were receiving for their coffee. He now has approximately five hectares planted almost exclusively with Sidra, with a small portion of Gesha making up the remaining land.
The washed Sidra undergoes a meticulous process that begins with 48 hours of aerobic fermentation in barrels. After depulping, it undergoes another 24 hours of aerobic fermentation before being fully washed. The humid, cool, and cloudy climate in the area around Nanegal necessitates a drying process that can take up to 30 days on raised beds.
At an elevation of 1,300-1,400 meters above sea level, the ojo de gallo fungus poses a significant challenge compared to roya (Coffee Leaf Rust). Harvesting in the region extends from August to December. Fausto exclusively hires women to pick the cherries because they possess superior skills in identifying ripe fruits. During the harvest season, he typically employs around six pickers, with a maximum of nearly 20 during the peak.
Fausto is an ardent producer deeply committed to understanding coffee cultivation and processing to continually enhance the quality of his product. With the assistance of PECA, he has further refined his methods and introduced additional processing techniques.
In August 2024, we had the privilege of visiting Fausto Romo and his wife, Nancy, at their farm, Finca Carolina, located across the Rio Alambi, north of Nanegal, in the Yunguilla subregion of Pichincha. The region is known for the presence of signs indicating the location of La Perla, a renowned site associated with Nestlé’s experimental coffee plantation in Ecuador. This plantation is believed to be the birthplace of the Bourbon Sidra varietal, while Typica Mejorado is thought to have originated there as well.
About Ecuador
Ecuador, a country nestled in South America, boasts a unique geographical location. It shares a northern border with Colombia and a southern border with Peru, and it is conveniently situated directly on the Equator line. This geographical feature results in half of the country being in the northern hemisphere and the other half in the southern hemisphere.
Brief History
Coffee, a commodity that has captivated the world, first arrived in Ecuador in the early 19th century. It quickly became a primary source of income for small landholders, transforming the country’s economy. Ecuadorian producers have cultivated both Arabica and Robusta coffee beans. Arabica, renowned for its sweet and soft flavors, contains a caffeine content between 0.8% and 1.4%. On the other hand, Robusta, characterized by its stronger and harsher taste, boasts a higher caffeine content ranging from 1.77% to 3.5%. Historically, Arabica was exported to neighboring countries like Colombia and Peru, while Robusta has been used for the production of instant coffee.
However, Ecuador’s coffee production faced a significant decline in the late 1980s. Low global coffee prices and drought conditions caused by the climate phenomenon “El Niño” often led to coffee being left unharvested. Combined with a lack of an effective coffee infrastructure and poor production techniques, Ecuador struggled to maintain its coffee industry. Consequently, many producers abandoned their coffee-growing activities.
In the mid-2000s, a resurgence of interest in specialty coffee began to emerge in neighboring countries like Colombia and Peru. This growing demand worldwide for specialty coffee inspired some entrepreneurial farmers to revive their coffee production. They embarked on a journey to cultivate unique varietals in high-altitude regions, such as the mountains of Pichincha in the north and the biodiverse province of Loja in the south. This time, they focused on improving growing, harvesting, and processing techniques, as well as establishing a robust infrastructure. With these efforts, there were high hopes for success and the revival of Ecuador’s coffee industry.
