While the sidra and typica mejorado varieties have become synonymous with outstanding coffees from Ecuador, tasting this gesha separation from producer Fausto Romo alongside his sidra lots, shows why this groundbreaking variety continues to be adopted by producers of specialty coffee worldwide. In the cup we taste a range of elegant florals from honeysuckle to jasmine as well as a creamy vanilla undertone that’s complimented by soft green grape and tropical fruit flavors reminiscent or ripe papaya.