*We roast every Tuesday. All orders placed before Monday 12:00 pm (AEST) will be roasted and fulfilled that Tuesday. All orders placed after that will be roasted the following week.
Country - Ecuador
Region - Pichincha
Producer/s - Fausto Romo
Washing Station - On the farm
Processing - Fully washed & dried on raised beds
Varietal/s - Sidra
Altitude - 1350 MASL
Harvest - September 2025
Flavour Notes - guava, melon & soft white florals.
Fausto Romo farms in Pichincha, Ecuador, at roughly 1,300–1,400 masl, where cooler temperatures and steady humidity suit slow cherry development. His focus is the Sidra variety, a high-potential Ecuadorian hybrid valued for its aromatic intensity and clarity. Fausto manages the farm at a small scale, allowing close control over harvest timing, cherry selection and processing decisions, with Sidra planted and handled separately to preserve its character.
This lot is fully washed, processed with minimal and carefully monitored fermentation to avoid masking the variety’s natural profile. After pulping, the coffee is washed clean and dried slowly to stabilise structure and acidity. The result is a coffee that’s precise rather than heavy — showing Sidra’s natural florality and fruit definition without excess fermentation character. It’s a deliberate, restrained approach that lets both the variety and the growing conditions speak clearly in the cup.
Espresso Recipe: 1:3 ratio
In: 20 grams dry dose
Out: 60 grams beverage weight output
Time: Contact time of 26+ seconds
Filter Recipe: 1:16.5 ratio
In: 20 grams dry coffee
Out: 330 grams brewing water
Time: 2:45-3:15 minutes
