Relationship
We’ve relied on Café Imports for a lot of different coffees we had in the roastery (coincidentally for our first Ecuadorian, Finca Maputo was another Cafe Imports relationship) —and they delivered once again. After cupping more than 20 competition-level samples to replace our last showstopper, Fausto’s lot felt downright “weird” at first sip—but in the best possible way. After tasting more and more half the team fell head-over-heels; the rest -maybe not as enthusiastic- still couldn’t deny the sweetness–acid balance.
Just as we decided, the coffee sold out. Josh from Café Imports’ worked the phones, freed up a couple reserved bags, and Finca La Carolina landed in our roastery.
Country
Ecuador’s coffee story is smaller in volume than its neighbors but deep in potential: high-elevation Andean farms, coastal influences, and pockets of cloud forest create distinct growing zones. Coffee came to Ecuador in the middle of the 19th century, but it didn’t become a major commercial venture in Ecuador until the late 1920s, when the cacao industry was threatened by disease—even then, coffee has largely remained an afterthought to the national economy, and production dropped greatly during the price crises of the 1990s and in the early 2000s. Due to the country’s location on the Equator, the coffee needs to be harvested throughout the year. A branch will often contain all stages of the coffee’s developmental cycle in one: green coffee, ripe coffee, and blossoms side by side. This forces a farmer to hold some coffee, while processing and harvesting enough for export, and it also leads to higher labor costs due to the extended picking cycle.
One of the most interesting developments to happen in Ecuadoran soil is the appearance of a new cultivar, called Sidra. A cross between a Bourbon and a Typica variety (themselves genetically relatively closely related), these coffees can express a very unique fruity, floral characteristics. When grown at higher altitudes and processed meticulously, these coffees stand out on the cupping table, and have the potential to bring Ecuador into the spotlight as a specialty-producing country.
Source: (Cafe Imports, n.d.), Webpage
Region
Pichincha, situated in the northern highlands of the Andean Plateau, is known for its cool weather, two volcanoes, and rose farms. Although the area is relatively lower in elevation, the average temperature is 65° and mist often covers the land in the afternoons, known as cloud forests. This climate provides coffee with comfortability during the day, while the cool nights slightly stress the coffee into producing more sugars per cherry. At 1 300 m, La Carolina sits in loamy volcanic soil that drains quickly yet holds nutrients—ideal for the high-flavor Sidra variety.
Farm
Fausto Romo owns six hectares; half are planted to coffee. A decade ago he raised Holstein cattle, but an uncle urged him to try Sidra. Fausto sold five cows, invested for two years, and watched the trees flower. The aroma won him over—now he drinks daily. La Carolina is fully microlot-focused: selective picking, on-farm wet mill, and patio drying. Fausto also hosts visiting buyers to cup and tweak process variables for future harvests.
Variety
Sidra is an Ecuadorian standout—genetic testing links it to Ethiopian landrace material, though growers often describe it as a Bourbon–Typica cross discovered in local groves in the early 2000s. The trees are tall with drooping Typica-like branches and elongated beans; they prefer cool, humid elevations above 1 400 m and reward attentive pruning. Yields are only moderate and rust tolerance is low, but the payoff is a cup that can score into the 90s: jasmine and bergamot florals, tropical fruit, and crystalline candy sweetness. With fewer than 200 hectares planted nationwide (ANECAFE, 2024), Sidra remains scarce—one reason this lot required some behind-the-scenes heroics to secure.
(Sources: World Coffee Research; Café Imports Variety Directory)
Process
Cherries are depulped the same day they’re picked. Fausto ferments the parchment 18–24 h (weather-dependent) in cement tanks, then washes and patio-dries the coffee for about 5 days, turning frequently under the soft Andean sun. The result is a cup that meshes bright fresh lemon acidity, caramelized tomato sweetness and deep mint and thyme notes.
