Fausto Romo - Ecuador

We have some exciting Sidra lots coming your way this year, starting with one from Fausto Romo, a new addition to the Tandem menu. Fausto bought his farm, La Carolina, 25 years ago. Originally a dairy farm, he’s since transformed it into a 5-hectare coffee operation, producing exceptionally sweet and clean coffees. This Sidra is a perfect example of his work. While the true origin of Sidra is unclear, some believe it was first developed in the Pichincha province of Ecuador as an experimental variety by a Nestlé lab in the area. Though that lab is no longer in operation, the story goes that Sidra is a hybrid of Ethiopian and Bourbon varieties. Genetic testing of green beans has shown similarities to Ethiopian coffees, which could explain Sidra’s distinctive florality and sweetness. These traits have made Sidra a highly sought-after varietal, and we’re always thrilled when one lands on our cupping table.