Ecuador - Finca La Carolina

After a long break, we have our second Ecuadorian coffee coming into our roastery and our first time working with Fausto Romo of Finca La Carolina in Pichincha. We were looking for another competition-leaning coffee and cupped 20+ samples as a possible follow-up to our El Diviso Sidra. In the sample cupping, we had a syrupy body, caramelized tomato sweetness, clean lemon acidity accompanied notes of thyme and mint. This one felt unusual at first, on the first sip it felt weird and out of place but with more time on the table the balance of sweetness and acidity, with  the intensity in the aromatics, was a winner at the end of the cupping session.  Available until 12/15, for best brews rest for three weeks off roast. Available as Filter Roast and as 250 grams.