Fausto Romo owns the 6-hectare farm Finca Carolina, where there are 3 hectares planted in coffee. The coffee is picked ripe and de-pulped the same day, then fermented dry for 16 hours. The coffee is washed about five times to remove all the mucilage and dried on a rooftop for 15–18 days. A Sidra Variety is a new hybrid coffee variety, made from Bourbon and Typica, and it melds the characteristics of these two varieties. It has acquired the dense sugars and weight of a Red Bourbon and the acidity of Typica.