EXCLUSIVE
MICRO LOT
Ecuador Fausto Romo
$38.00
Caramel
Tangerine
Papaya
Stumptown was introduced to Fausto Romo in 2018 when participating in Ecuador’s national cupping competition, the Taza Dorada. This extraordinary lot stood out to us and we’re thrilled to continue offering it, years later.
This is a pre-order coffee. All orders with Fausto Romo in cart will ship on 3/25/26.
B Corp Certified
Sustainable Practices
Direct Trade Sourcing
Tasting Notes
Caramel
Tangerine
Papaya
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"Fausto Romo has complex layers of flavor with dominant notes of sweet caramel base, bursting tangerine acidity, and juicy papaya."
Choose Your Brew
Chemex
- Prep & Preheat Heat filtered water to just off boil. Insert filter (3 layers at spout), rinse thoroughly to remove paper taste and warm the brewer. Discard rinse water.
- Weigh & Grind Weigh 42g coffee. Grind medium-coarse (like Kosher salt). Add to filter and gently shake to level. Zero scale.
- Bloom Pour 150g water, saturate all grounds, stir. Start timer.
- Add More Water At 0:45, start the second pour to 450g with gentle spiral, wetting dark spots.
- Fill to the Top At 1:45, pour to 700g total.
- Wait for it to Brew At 4:00, remove filter at ~20 oz.
- Serve and Enjoy Swirl the Chemex around a little and serve!
Pourover
- Boil water 205°F (just off the boil) for optimal extraction
- Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
- Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
- Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
- Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
Drip Coffee
- MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
- Add water measure filtered water and add to the machine’s reservoir.
- Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
The Story
Fausto Romo's Farm, Finca Carolina, sits in northern Ecuador's Pinchincha province in close proximity to the equator. Fausto fell in love with coffee when his uncle gifted him coffee seeds of the unique Sidra varietal––a hybrid of Bourbon and Typica. After working for many years as a dairy farmer, Fausto decided to try his hand at coffee cultivation and has never looked back since his first harvest. Fausto’s attention to detail and his experience as a dairy farmer translate to one of the most celebrated, longterm micro lots Stumptown has had the opportunity to offer our customers.
