Ecuador Fausto Romo Washed Sidra

Ecuador Fausto Romo Sidra variety, Washed process, by Dutch roaster Shokunin

Flavor notes: Elderflower, Orange, Earl Grey

Like all Shokunin coffees, this is an Omniroast, though we brew everything from them as filter coffee.

From the roaster:

We added the Sidra variety to our offer out of pure curiosity – it’s still a rare variety. Already with the first samples, it immediately caught our attention. It’s not loud or overdone, but it captivates with its subtle elegance – clean, complex, with delicate hints of Gesha.

This washed lot perfectly captures all the best in this variety. In the aroma, you’ll find bright, floral notes reminiscent of elderflower, juicy sweetness associated with orange, and a medium body with a tea-like character reminiscent of Earl Grey.

This is a coffee that doesn’t overpower – you can experiment with different brewing methods, and it will still retain its clean, floral profile. In pour-over methods, floral notes are most prominent, but it is very versatile and responds well to various recipes.

This lot comes from two producers from Ecuador – Fausto Romo and Marco Morocho, who come from families with a long agricultural tradition.

Fausto Miguel Romo Guevara has been running his farm La Carolina for 25 years. Initially, this area was used for dairy cattle farming, but Fausto saw potential in coffee cultivation and began planting quality-focused varieties. An experimental Nestlé farm operated in the region, where the Sidra variety was introduced – Fausto decided to adapt it. Over the years, he invested in crop management, infrastructure, a wet mill, and precise fermentation processes. He also experimented with advanced processing methods, such as honey. Currently, his 3.5 hectares of crops are entirely planted with the Bourbon Sidra variety, and he refines his approach with each season.

Marco Ricardo Morocho Gagnay runs the La Fortaleza farm in the Nanegal region, northern Ecuador, at an altitude of 1350 m above sea level. He inherited the farm from his mother, whose strength inspired its name. Together with his wife Andrea, he manages 2 hectares of coffee within the 5-hectare property, cultivating Bourbon Sidra, Bourbon, and Typica Mejorada under the shade of trees. Harvesting is done by hand, with careful selection of ripe cherries, followed by fermentation, washing, drying, and storage. In recent years, Marco has also collaborated with Mauro from the PECA Caravela team, implementing specific improvements – including pruning older trees to increase productivity, composting coffee pulp instead of using synthetic fertilizers, and ongoing agronomic advice.

Both producers work closely with Caravela, which supports them in farm management and processing. After drying, the coffee is sent in parchment to the warehouse, where it is evaluated for physical and sensory quality. Once approved, the producers receive payment. The lots are then mixed in parchment at the warehouse in Quito before dry milling, which allows for better integration and greater consistency in the cup. This year, thanks to the purchase of the entire lot, the coffee will be shipped in vacuum packaging, ensuring its maximum freshness upon arrival at the roastery.

Packaging:
250g whole bean coffee