Fausto Romo owns the 6-hectare farm Finca Carolina, where there are 3 hectares planted in coffee. The coffee is picked ripe and depulped the same day, then fermented dry for 16 hours. The coffee is washed about five times to remove all the mucilage, and dried on rooftop for 15–18 days.
For more information about coffee production in Ecuador, visit our Ecuador Origin Page.
(Photo credit: Cafe Imports)