Fausto Romo owns the 6-hectare farm Finca Carolina, for which 3 hectares are farmed for coffee. The washed process Sidra is picked ripe and depulped the same day, then fermented dry for 16 hours. After multiple washes it is left to dry upon rooftop yielding a nice tart acidity and a soft chocolate and cranberry on the nose and across the top of the tongue.

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